Moist Chocolate Cupcakes

I do like a cupcake every now and then, but they always have tons of calories.  I found this great recipe awhile ago for 100 Calorie Moist Chocolate Cupcakes.

Line a 12 cup muffin tin with cupcake liners and spray them lightly with nonstick cooking spray.

Stir together the milk and vinegar into a small bowl and set aside.  Next, whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium size bowl. 

Set this bowl aside.  Combine the applesauce, brown sugar, and vanilla into a large bowl. 

Chocolate Cupcake ingredients

Pour the now curdled milk into this bowl and mix well.  Stir in the dry ingredients next until combined. 

Chocolate Cupcake batter

The batter will be wet and have the same consistency of a pancake batter.  Divide the batter evenly into the cupcake liners. 

Chocolate Cupcakes in liners before baking

Stick in the oven to bake.  Wait until it bakes, cools and then taste the chocolatey goodness!  It’s definitely worth the wait!

Moist Chocolate Cupcake with a cup of tea

These cupcakes are moist and so tasty.  I think the moistness is from the applesauce.  The recipe says to top with your favorite light frosting.  I skip the frosting since it just adds extra calories.  It doesn’t need frosting – it’s that good!  I still can’t believe these cupcakes are 100 calories each.

I made these for a friend’s baby shower and I didn’t have vanilla extract.  I used mint extract and it was really minty.  I added a 1/2 teaspoon of cinnamon and 1/2 teaspoon of espresso powder.  I only tasted the cinnamon slightly.  The espresso powder makes the chocolate flavor more noticeable.

100 Calorie Moist Chocolate Cupcakes
Recipe Type: Dessert
Cuisine: American
Author: Andie Mitchell
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
Tasty, moist chocolate cupcakes at 100 calories each.
  • 1 cup nonfat or low fat milk, dairy or nondairy
  • 1 teaspoon apple cider vinegar
  • 1 cup all purpose flour –OR- whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.
  2. In a small bowl, stir together milk and vinegar. Set aside.
  3. In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  4. In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.
  5. Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.
  6. Once the cupcakes are cool, top them with my favorite light and fluffy frosting.
Serving size: 1 cupcake (unfrosted) Calories: 108.7 Fat: 0.6g Carbohydrates: 29.7g Sugar: 20.5g Sodium: 15.4mg Fiber: 1.2g Protein: 2.2g Cholesterol: 1mg
I’ve used all variations of flour blends. Using all white flour produces the lightest, fluffiest texture, and the one most closely resembling a standard, full-fat cupcake. The balance I’ve chosen- using 1/2 white flour and 1/2 whole wheat- is quite perfect. Nutritionally, you’re getting a better-for-you dessert, and the texture aren’t compromised. Using all whole wheat flour turns out well too, it’s just that the cupcakes bake up denser. If you want to use 100% whole grains in the recipe, though, I’d recommend whole wheat pastry flour, as it lends a softer, more tender texture than traditional whole wheat flour. Use whatever you like.


Recipe can be found at Andie Mitchell.

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