VIDEO: Healthier Chocolate Cupcakes with Honey Whipped Cream Frosting

This healthier chocolate cupcake recipe is lightened up with white whole wheat flour, Greek yogurt, and coconut sugar for the perfect, not-too-sweet dessert! 

Cupcake, do the cupcake danceeeee! I can’t tell you how many times I’ve searched the internets for a healthier cupcake recipe. I finally decided to take the reigns and make one of my own! Actually- this recipe is a spin off of a very old FFF recipe that Lin and I retested and rephotographed. It feels so good to not be pumping out so much 100% new content, when we have some great recipes here on FFF that just need some tweaking and new photos. Just look at the difference – – –

Man, I used to be really into adding text and jazzing things up a whole lot in photoshop. I guess I was fresh out of design school. As we are checking off older recipes and refining/rephotographing, we’re also adding video! I think video is going to be “our thing” of 2017. We finally found an amazing local team here in the Twin Cities — Kylee and Christian Creative, that we just love working with for FFF’s videos. Linley and I test and photograph these recipes months in advanced, so that we can work with K&C for these amazing videos. Twice a month we get together and bang out 4 videos per session. These two days per month are for sure my favorite.  

Check out our latest – – –

While I love video to the moon and back, photography will always be my first love. And let me tell you, I just love photographing beautiful desserts. Sometimes it’s really hard to make a quinoa casserole look pretty, but I NEVER have this issue with cupcakes.

They so pretty.

Plus it finally felt like the perfect time to use our new brass measuring cups from Anthropologie.

My favorite part of cupcake making is obviously the cupcake decorating. Ask Mark or Linley, I literally lay in my bed every night for a good half hour watching cupcake tutorials. It just never gets old watching the swirl again and again and again. I’m the same way with cookie decorating. I can just sit there for hours watching someone decorate cookies.

Can someone please agree with me?

DESSERT VIDEO TUTORIALS FOR LIFE. 

So, before you jump into making this recipe…I want to preface that this isn’t an overly sweet cupcake. Lin and I asked ourselves- how do you make a healthier cupcake? Well, there are a couple of things you can do 1. try and use as many whole grains as possible 2. lower the sugar content a bit and 3. take down the fat content and sub for Greek yogurt. So, this is what we did. I actually have grown to not like my dessert recipes super sweet. So I am warning you- if you’re expecting a cupcake with 100g of sugar- this is not for  you. The frosting isn’t super sweet either. If you are craving more sweet, just keep on adding honey to your frosting until it’s at your preferred sweetness.

That is all. ENJOY.

VIDEO: Healthier Chocolate Cupcakes with Honey Whipped Cream Frosting

Print Recipe

• Prep Time: 10 mins
• Cook Time: 18 mins
• Total Time: 28 minutes
• Author: Lee Hersh
• Yield: 14-16

Ingredients

Wet

• 1 cup unsweetened almond milk
• 1 egg, large
• ¾ cup light brown sugar, packed
• ½ cup nonfat Greek yogurt
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted

Dry

• ½ cup all-purpose flour
• ½ cup white whole wheat flour
• ⅓ cup unsweetened dark cocoa powder
• ¾ teaspoon baking soda
• ½ teaspoon baking powder

For the Frosting

• 1 cup heavy whipping cream
• 2 tablespoon honey

Instructions

For the cupcakes

1. First, preheat your oven to 350ºF and line a cupcake tin with cupcake liners. Spray with cooking spray.
2. Next, in a large bowl, cream brown sugar and coconut oil with a hand mixer. Then, add the rest of the wet ingredients and mix until combined.
3. Mix together dry ingredients in a medium size bowl and then using a sifter, sift the dry ingredients into the wet so that you get all of the clumps out of the flour.
4. Use a hand mixer to combine until smooth. You may need to stop a few times to scrape the sides.
5. Fill each cupcake tin about 2/3 to 3/4 of the way full. You should fill around 16 cupcakes.
6. Bake at 350ºF for 18 minutes.

For the frosting

1. Place 1 cup of heavy cream and 2 tablespoons of honey in a large bowl. Use a hand mixer to whip until stiff peaks are formed. Option to add more honey by the tablespoon for a sweeter frosting.
2. Frost right before serving (as it is dairy!).

Notes

*This cupcake is not a SUPER sweet dessert. If you’d like it more sweet, I suggest adding more honey to the frosting and keeping the cupcake recipe as is!
*The nutrition information is for the cupcake only and does not include the frosting.
*Frost cupcakes right before serving.

Nutrition

• Serving Size: 1 cupcake
• Calories: 108
• Sugar: 11
• Fat: 3
• Carbohydrates: 18
• Fiber: 1
• Protein: 3

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