VIDEO: Healthier Chocolate Cupcakes with Honey Whipped Cream Frosting

  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 minutes
Author: Lee Hersh
Yield: 14-16 1x




For the Frosting

  • 1 cup heavy whipping cream
  • 2 tablespoon honey


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!).


*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.


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


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