Low Fat Chocolate Cupcakes Recipes

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LOW FAT CHOCOLATE CUPCAKES

Fantastic! I dislike chocolate, but I love this desert! Every place I've taken them, I'm had rave reviews, and requests for more!

Provided by AltB8878

Categories     Dessert

Time 35m

Yield 24 delicous cupcakes, 24 serving(s)

Number Of Ingredients 9



Low Fat Chocolate Cupcakes image

Steps:

  • Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
  • Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
  • Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

3 cups of soft wheat flour (no all purpose, whole wheat works too)
1 1/2 cups unbleached cane sugar
1/2 cup best cocoa powder (Honestly, Hershey's is great)
2 teaspoons baking soda
1 teaspoon salt
10 tablespoons oil (anything BUT olive oil)
2 tablespoons white vinegar
2 teaspoons vanilla
2 1/2 cups water

LOW FAT, LOW CHOLESTEROL CHOCOLATE CAKE/CUPCAKES

These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake.

Provided by CoffeeB

Categories     Dessert

Time 55m

Yield 18 cupcakes

Number Of Ingredients 7



Low Fat, Low Cholesterol Chocolate Cake/Cupcakes image

Steps:

  • Mix cake mix, pumpkin, water and cinnamon until well blended.
  • Batter will be thick.
  • Pour into a 9x13 GREASED pan, or cupcake liners.
  • Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
  • Frosting:.
  • Mix pudding with milk, then blend in cool whip.
  • Frost when cake is cool.
  • Keep refrigerated.

Nutrition Facts : Calories 42.9, Fat 1.7, SaturatedFat 1.5, Cholesterol 0.7, Sodium 21.8, Carbohydrate 5.7, Fiber 0.1, Sugar 3.3, Protein 1.4

1 (18 ounce) box Betty Crocker Super Moist cake mix
1 (15 ounce) can pumpkin
1 cup warm water
1/4 teaspoon cinnamon
1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla)
1 1/2 cups skim milk
8 ounces Cool Whip Lite

LOW FAT AND LOW CHOLESTEROL CHOCOLATE CUPCAKES

Make and share this Low Fat and Low Cholesterol Chocolate Cupcakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 18 cupcakes

Number Of Ingredients 7



Low Fat and Low Cholesterol Chocolate Cupcakes image

Steps:

  • Preheat oven to 350°F.
  • Grease or paper-line muffin cups.
  • In a mixing bowl, combine water, salad dressing and vanilla.
  • Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
  • Fill muffin cups two-thirds full.
  • Bake for 20 minutes, or until cupcakes test done.
  • Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.

1 cup boiling water
1 cup salad dressing, miracle whip is good (not low fat or light)
1 teaspoon vanilla
2 cups all-purpose flour
1 cup sugar (if you prefer sweeter, add 1-2 tbsp more)
1/2 cup baking cocoa
2 teaspoons baking soda

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