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+ servings
healthier chocolate cupcakes topped with a fresh raspberry
5 from 4 votes

Healthier Chocolate Cupcakes

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 that your sweetie will love!
Prep 10 minutes
Cook 18 minutes
Total 28 minutes
Fat 3
Carbs 18
Protein 3
Yield 14

Ingredients

Wet

For the Frosting

  • 1 cup heavy whipping cream
  • 2 tablespoons honey

Instructions

For the cupcakes

  • First, preheat your oven to 350ºF and line a cupcake tin with cupcake liners. Spray with cooking spray.
  • 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.
  • 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.
  • Use a hand mixer to combine until smooth. You may need to stop a few times to scrape the sides.
  • Fill each cupcake tin about 2/3 to 3/4 of the way full. You should fill around 16 cupcakes.
  • Bake at 350ºF for 18 minutes.

For the frosting

  • 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.
  • Frost right before serving (as it is dairy!).

Tips & 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.

Watch it

Nutrition Facts

Calories: 108kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Fiber: 1g | Sugar: 11g