100 CALORIE MOIST CHOCOLATE CUPCAKES adapted from Vegan Cupcakes Take Over the World makes 12 1 cup nonfat or low fat milk, dairy or nondairy 1 teaspoon apple cider vinegar 1 cup all purpose flour –OR- whole wheat pastry flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup packed light brown sugar 1/2 cup unsweetened apple sauce 1 teaspoon vanilla extract Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray. In a small bowl, stir together milk and vinegar. Set aside. In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well. Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely. Once the cupcakes are cool, top them with my favorite light and fluffy whipped frosting, found here: Best Whipped Frosting. Nutrition for 1 cupcake (unfrosted): Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g


100 CALORIE MOIST CHOCOLATE CUPCAKES

adapted from Vegan Cupcakes Take Over the World

makes 12

  • 1 cup nonfat or low fat milk, dairy or nondairy
  • 1 teaspoon apple cider vinegar
  • 1 cup all purpose flour –OR- whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.

In a small bowl, stir together milk and vinegar. Set aside.

In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.

Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.

Once the cupcakes are cool, top them with my favorite light and fluffy whipped frosting, found here: Best Whipped Frosting.

Nutrition for 1 cupcake (unfrosted):

Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g






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