Healthy Chocolate Cupcakes

Healthy Chocolate Cupcakes


1 1/2 cups white whole wheat flour can use all purpose or whole wheat flour


1 cup granulated sweetener of choice

3 tablespoon cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon vinegar

1/3 cup unsweetened applesauce

1 cup water

1 cup healthy frosting

  1. Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
  2. In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients and mix until a thick batter remains.
  3. Distribute the cupcake batter amongst the 12 muffin liners and bake for 15-20 minutes, or until a skewer comes out mostly clean.
  4. Remove the cupcakes from the oven and let them cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely. Once cooled, pipe the frosting on top of each one.


TO STORE: Cupcakes will keep at room temperature in a sealed container, for up to 1 week. Store them in the refrigerator if you'd like them to keep longer. 

TO FREEZE: Place leftover cupcakes in a zip-lock bag and store them in the freezer for up to 6 months.