Moist Chocolate Cupcakes

  • Yield 12 servings

Clocking in at only 100 calories, these light and moist cupcakes let you have your cake and eat it too.

Moist Chocolate Cupcakes
Andie Mitchell


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


  1. Preheat  oven to 350F. Line standard muffin tin with paper liners.
  2. 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.
  3. In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the curdled milk mixture and stir until well combined. Add in dry ingredients until just combined.
  4. Divide batter evenly among prepared muffin cups. Bake about 18 minutes, until toothpick inserted in center comes out clean. Once cool, top with preferred frosting.

This recipe originally appeared as How to Make 100 Calorie Moist Chocolate Cupcakes on



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