Mini Chocolate Cupcakes {Whole Wheat, Low Sugar}
Servings: mini cupcakes
These homemade mini chocolate cupcakes are packed with rich chocolate flavor in bite-sized form! Made with protein-rich Greek yogurt and filling whole wheat flour, they’re a healthy treat your whole family will love!
Ingredients
- 1/4 cup coconut oil (softened at room temperature)
- 1/3 cup coconut sugar (or sub in brown sugar)
- 2 large eggs
- 3/4 cup milk or milk alternative
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 3/4 cup white whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For Frosting (optional)
Instructions
- Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray or line it with paper liners. A mini silicone cupcake tray works well too. Set aside.
- In a medium bowl, beat the coconut oil and sugar with a handheld electric mixer until light and fluffy, about 1 minute. Add the eggs, one at a time, then the milk, Greek yogurt, and vanilla.
- Slowly add in the flour, cocoa powder, baking powder, baking soda, and salt. Stir gently with a spoon until just combined.
- Divide the batter into the mini cupcake liners or mini silicone cupcake tray filling about 3/4 of the way full.
- Bake for 11-13 minutes or until inserted toothpick comes out clean.
- Remove from oven. Remove cupcakes from pan and let them cool completely on a wire rack.
- Frost using desired frosting.
Notes
- For the best rise, chill your cupcake batter in the fridge for 30 minutes to an hour. This can help make sure you get an even rise in the oven, too.
- You can substitute melted butter or vegetable oil for the coconut oil.
- For real chocolate lovers, stir mini chocolate chips into the batter.
- Sour cream is a great substitute for Greek yogurt in baking.
- If you want to serve these mini cupcakes without frosting, consider sprinkling a little extra coconut sugar on top for a nice crunch.
- Be careful not to overbake these mini cupcakes or they will become too dry.
- For an even rise, it can be helpful to sift the dry ingredients before you add them to the mixing bowl.
- To make it easy to fill your mini muffin pan, add your batter to a piping bag and fill the cups using that.
Nutrition
Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 28IU | Calcium: 25mg | Iron: 0.3mg
