Hey folks, tomorrow is National Chocolate Cupcake Day! So what better day to share a wonderful recipe that you can easily make and impress all your friends with. (By the way, is there any better holiday? –actually yes there is and I know but c’mon it’s a day dedicated to eating chocolate cupcakes!!! So it’s going to be a good day!) Below is the cupcake recipe and the frosting that goes a long with it. The recipe makes 12 cupcakes!
What you need:
¼ Cup Non-fat milk (Can substitute with Soy Milk)
¼ Plain Greek Yogurt (Can be Non-fat Greek Yogurt)
2/3 Cup Maple Syrup (Can substitute with Agave)
1 Tablespoon Vanilla Extract
2 Large Eggs (@ room temperature)
2 Tablespoons Coconut Oil (Melted)
¼ Teaspoon Salt
2 Teaspoons Baking Powder
¾ Cup White Whole Wheat Flour (Can substitute with Almond Flour)
1 Cup Unsweetened Cocoa Powder
2 Tablespoons Leaner Creamer Original
FOR THE FROSTING:
¾ Cup Unsweetened Cocoa Powder
½ Cup Non-fat Milk (Can substitute with Soy Milk)
1 ½ Teaspoon Vanilla Extract
½ Teaspoon Vanilla Crème Stevia
What you need to do:
1: Preheat the oven to 350 degrees Fahrenheit.
2: Line the muffin cups with paper liners and coat the liners using cooking/baking spray.
3: In a bowl, whisk the cocoa powder, flour, baking powder, salt, and Leaner Creamer. (Make sure everything is combined properly)
4: In a separate bowl, mix the coconut oil, eggs, and vanilla. After a minute or so add in the Greek yogurt and continue to stir until there are no visible lumps. Mix in the maple syrup. (Again make sure there are no lumps)
5: Now you will begin to mix in the flour mixture and the milk into the bowl. Make sure to add the flour and the milk in three equal parts and stir after every part is added in.
6: Place the batter into the prepared paper liners. Bake for 20-22 minutes at 350 degrees Fahrenheit. Or you can insert a toothpick into the center of a cupcake and if it comes out clean they’re ready.
7: Let them cool and then you can transfer them to a wire rack.
8: For the frosting: Using a small bowl, mix the cocoa powder, milk, vanilla, and vanilla crème together. Make sure everything is combined well before spreading it on top of the cooled cupcakes! (Make sure your cupcakes are completely cooled, because if added onto warm cupcakes the frosting will melt!)
There you have it folks, a wonderful and healthy chocolate recipe that I’m positive you’ll love! They’re so decadent and delicious and possibly one of the healthiest chocolatiest cupcakes you’ll ever eat!
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