Low Fat Chocolate Cupcakes – a delicious recipe with soft wheat flour, cane sugar, best cocoa, baking soda, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F Line 2 12-cup muffin tin with cupcake liners; set aside.
2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
3
In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
4
Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
5
Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
982
kcal
Calories
40
g
Fat
150
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups of soft wheat flour (no all purpose, whole wheat works too), 1 1/2 cups unbleached cane sugar, 1/2 cup best cocoa powder (Honestly, Hershey's is great), 2 teaspoons baking soda, and more.
Yes, Low Fat Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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