Low Fat Chocolate Cupcakes Recipes

LOW FAT CHOCOLATE CUPCAKES

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.

LOW FAT, LOW CHOLESTEROL CHOCOLATE CAKE/CUPCAKES

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.

LOW FAT AND LOW CHOLESTEROL CHOCOLATE CUPCAKES

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.