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Applesauce adds moisture and replaces fat in these rich-tasting
chocolate cupcakes. Double the recipe and freeze the extras.
Yield: 12 servings
1 1/2 cups (180g) unbleached flour
1 cup (200g) sugar
3/4 cup (75g) unsweetened cocoa powder
2 tsp (8g) baking powder
1/2 tsp (2g) baking soda
1/4 tsp (2g) salt
1 cup (230g) applesauce
2 egg whites
1/4 cup (60mL) vegetable oil
1/2 tsp (3mL) vanilla extract
1/2 cup (90g) chocolate chips
Preheat oven to 350°F (175°C).
In a medium bowl, mix together flour, sugar, cocoa powder, baking
powder, baking soda and salt.
In another bowl, combine applesauce, egg whites, oil and vanilla; beat
until blended. Add flour mixture to applesauce mixture and stir just until evenly moistened.
Stir in chocolate chips. Spoon the batter into 12 paper-lined muffin tins.
Bake for approximately 25 minutes until centers spring back when
lightly pressed. Cool cupcakes on a rack.
Serving Size 1 serving
Calories from Fat 63 (27%)
% Daily Value*
12%Total Fat 8g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 3g
Sugar Alcohols 0g