Having one of the biggest sweet tooth’s ever, I cannot completely cut out chocolate and baked goods out my diet. Finding other things to substitute gets annoying, but I recently found this huge list of insanely low calorie and fat cupcakes. I’ve posted my top favorites below, but click on the link at the bottom to find the rest of the list! Credit to Daily Spark for this article.
Banana Chocolate Cupcakes
This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn’t specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.
1 cup (130 grams) all-purpose flour
1/2 cup (45 grams) cocoa powder
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola or corn oil
3/4 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cool on a wire rack. Frost with the Ganache.
2 cups moist-style yellow cake mix
1 cup canned pure pumpkin
1/3 cup egg substitute
1/3 cup water
2 T. low calorie maple syrup
2 tsp. cinnamon
2 tsp. sugar
1/8 tsp. salt
2 T. fat free caramel apple dip
Preheat oven to 350 degrees F.
Combine all cupcake ingredients in a large mixing bowl. Whip with a fork or whisk about 2 minutes until well blended.
Line a 12-cup muffin pan with paper liners and/or spray with nonstick cooking spray. Evenly distribute batter between the 12 cups.
Bake for about 12 minutes, until cupcakes are puffed up but still appear a little gooey on top. Remove from oven and let cool.
When cupcakes are cool enough to handle, arrange them so that they touch each other. (This makes the next step easier!)
Heat caramel dip in the microwave for about 10 seconds to soften. Drizzle caramel evenly over cupcakes.
Number of Servings: 12