These are the best healthy chocolate cupcakes you will ever taste, with a super soft texture and bold chocolate flavor in each delicious bite!
Why you’ll love these healthy cupcakes
Whole grain. I love using spelt flour here, because it contains more nutrients and fiber than white flour and yields lighter baked goods than whole wheat flour.
Low calorie. Each standard size cupcake has just 80 calories when made with sugar or 50 calories for the sugar free version.
Vegan + gluten free options. The cupcakes can also be dairy free, egg free, wheat free, soy free, nut free, low fat, and cholesterol free, with over two grams of protein.
Oil free. Most homemade chocolate cupcake recipes call for at least half a cup of oil. In contrast, this easy recipe gives you the option to either cut that amount in half or omit the oil altogether. You will not miss it!
So chocolatey. If you like moist, decadent, brownie-like double chocolate cupcakes that don’t taste healthy at all, this is the recipe for you.
Readers also love these Healthy Chocolate Chip Cookies
Chocolate cupcake recipe video
Key ingredients
Cocoa – Unsweetened cocoa powder gives the cupcakes a light, fluffy texture. Including optional Dutch cocoa powder adds rich chocolate taste.
Applesauce – Including applesauce or mashed banana (or sweetened Greek yogurt for high protein cupcakes) adds moisture without the need for extra oil.
Flour – I recommend spelt flour for best results. All purpose flour, oat flour, and all purpose gluten free flour work as well.
Almond flour yields tasty but crumbly results, and coconut flour should be avoided if you do not want dense, dry cupcakes.
Unrefined sugar – Thanks to its lower glycemic index and small amounts of minerals like zinc and iron, coconut sugar is a modestly healthier option.
Or you can use regular sugar, or granulated xylitol or a stevia baking blend for chocolate cupcakes with no sugar added.
Coconut oil (optional) – This oil contains medium chain triglycerides (MCTs), which may reduce inflammation, improve athletic recovery and performance, and strengthen hair and nails.
However, the cupcakes are still delicious if you choose to leave it out. In fact, the photos here show cupcakes without oil.
Other ingredients – The recipe also calls for baking soda, salt, apple cider vinegar, and pure vanilla extract.
Want a single serving version? Try this Chocolate Mug Cake
How to make healthy chocolate cupcakes
- Grease a standard size cupcake pan or a mini muffin tin, or line with cupcake liners. Set this pan aside.
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the flour, cocoa powders, granulated sweetener, salt, and baking soda. Stir well to evenly incorporate all ingredients.
- Add the water, optional oil, applesauce, vanilla extract, and apple cider vinegar. Stir until just evenly mixed. For the fluffiest cupcakes, it is important to never overmix cupcake batter.
- Use a spoon or large cookie scoop to distribute the chocolate mixture into the prepared tins. Fill each tin about two thirds of the way up to allow for rising.
- Place on the center rack of the preheated oven, and bake for twenty minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean.
- Remove from the oven and let cool before frosting and serving.
- After a day, store leftovers in a covered container in the refrigerator for optimal freshness and consume within four days. Or freeze in an airtight container for up to two months and thaw before serving.
Don’t feel like chocolate? Make Healthy Carrot Cake Cupcakes
A great trick for low fat cupcakes is to let them sit on the counter overnight, very loosely covered. The taste and texture are 10 times better the next day, and liners peel off easily too!
Healthy frosting ideas
The recipe was adapted from these Vegan Chocolate Cupcakes.
- 1 cup flour (120g) (For low carb: Keto Chocolate Cupcakes)
- 1/4 cup unsweetened cocoa powder
- 2 tbsp Dutch cocoa powder or additional unsweetened cocoa powder
- 1 cup coconut sugar or xylitol
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup applesauce or mashed banana
- 1/4 cup coconut oil or additional water
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
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*I love using spelt flour for these healthy chocolate cupcakes. Oat flour, white flour, and gluten free all purpose flour also work.Preheat the oven to 350 F and grease or line a cupcake tin. Stir dry ingredients in a mixing bowl, then add wet to form a batter. Portion into the prepared pan, filling each tin about two thirds of the way up. Bake 20 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean. Let cool, then frost or enjoy unfrosted. A great trick for low fat cupcakes is to cover very loosely and let sit overnight on the counter if you can wait. The taste and texture are better the next day, and liners peel off easily too.View Nutrition Facts
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