Healthy Chocolate Cupcakes for 100 Calories

• Vegetarian

• Canned Goods

  • 1/2 cup Apple sauce, unsweetened

• Baking & Spices

  • 1 cup All-purpose flour or whole wheat pastry flour
  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 1/3 cup Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Dairy

  • 1 cup Nonfat or low fat milk

Found on andiemitchell.com

Ingredients

• 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

Directions

• Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.
• In a small bowl, stir together milk and vinegar. Set aside.
• In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.
• 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.
• Once the cupcakes are cool, top them with my favorite light and fluffy frosting: The Best Whipped Frosting