Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

As you already know, I love finding skinny versions of my favorite recipes that actually taste GOOD. These Skinny Chocolate Cupcakes with Whipped Chocolate Frosting are so good, you can’t even tell they’re “skinny.” Using prunes cuts the fat way back in these ultra-moist cupcakes and whipped chocolate frosting is lighter and kind of reminds me of chocolate clouds. Treat yourself AND keep resolutions with these delicious chocolate cupcakes.

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

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This recipe is super easy. Before you start, place a half cup pitted prunes in a small bowl with three quarter cup hot water. Allow the prunes to soak for about 10 minutes. I used my magic bullet to puree the prunes, you could use a blender or food processor, just make sure you puree the prunes WITH the water, before using them in the recipe.

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

Gather together your ingredients. You will need: half cup prunes (pureed), one cup all purpose flour, a third cup whole wheat flour, a third cup unsweetened cocoa powder, one teaspoon baking powder, a quarter teaspoon baking soda, half a teaspoon salt, a quarter teaspoon ground cinnamon, a half cup packed brown sugar, two eggs, a half cup plain Greek yogurt, a half cup vegetable oil, and one teaspoon vanilla extract. Line a 12 cup muffin tin with liners and spray lightly with cooking spray. Preheat your oven to 350°F.

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

In a large bowl, add the flours, cocoa powder, baking powder, baking soda, salt and cinnamon and whisk to combine. In another medium bowl, add the prune puree, brown sugar, eggs, yogurt, oil and vanilla, whisk this to combine as well. Add the liquid ingredients all at once to the dry ingredients and mix until just combined. A few lumps are just fine. Divide the batter among the muffin cups, about two thirds of the way full. Bake for about 22 minutes, or until a toothpick inserted in the middle comes out clean.

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

Remove to a cooling rack to cool completely before frosting. I had some leftover buttercream frosting already colored from my daughters birthday so I used that on some of the cupcakes. The following recipe is for the whipped chocolate frosting.

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

While the cupcakes are baking, gather your ingredients for the whipped chocolate frosting. You will need: three egg whites, a third cup sugar, an eighth teaspoon cream of tartar, pinch of salt, two tablespoons unsweetened cocoa powder, and a quarter teaspoon vanilla extract.

In a heat proof bowl set over simmering water, whisk the egg whites, cream of tartar, salt and sugar until dissolved, about two minutes. I used a small glass bowl with handles set over a small saucepan. Make sure the water is not touching the bottom of the bowl. Pour the egg white mixture into the bowl of a stand mixer. Using the whisk attachment, whip the egg whites until stiff peaks form, about three to five minutes on medium-high speed. Sift in the cocoa powder and add the vanilla, beat to combine. I piped the chocolate frosting on the cupcakes but you can easily just spread it on as well.

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

I love the look of the pink buttercream with the dark chocolate cupcakes and the lighter whipped frosting. Mix it up or do all chocolate, either way they will be delicious! Enjoy!

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

Prefer vanilla? Check these out!

Love Letter Skinny Vanilla Cupcakes

Looking for skinnier versions of sweet treats? Check these out before you go:

Simple Fresh Berry Tart

Chocolate Zucchini Muffins

Healthy (and Delicious) Banana Muffins!

Below you will find some of the equipment I found useful while preparing these Skinny Chocolate Cupcakes with Whipped Chocolate Frosting. I only recommend items that I actually own and use.

 

I place affiliate links to make it easy for you to find products mentioned and used in the recipes. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Purchasing through affiliate links is an easy way for you to help out your favorite bloggers. Thank you so much for your continued support!

 

 

 

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Miz Helen’s Country Cottage

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting

Skinny Chocolate Cupcakes with Whipped Chocolate Frosting
Skinny Chocolate Cupcakes with Whipped Chocolate Frosting
Print Recipe
Indulge in these Skinny Chocolate Cupcakes with Whipped Chocolate Frosting guilt free! You'd never guess these ultra-moist cupcakes are low-fat!
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
22 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
22 minutes
Skinny Chocolate Cupcakes with Whipped Chocolate Frosting
Skinny Chocolate Cupcakes with Whipped Chocolate Frosting
Print Recipe
Indulge in these Skinny Chocolate Cupcakes with Whipped Chocolate Frosting guilt free! You'd never guess these ultra-moist cupcakes are low-fat!
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
22 minutes
Servings Prep Time
12 cupcakes 15 minutes
Cook Time
22 minutes
Ingredients
For the Skinny Chocolate Cupcakes
For the Whipped Chocolate Frosting
Servings: cupcakes
Instructions
  1. Before you start, place the pitted prunes in a small bowl with three quarter cup hot water. Allow the prunes to soak for about 10 minutes. I used my magic bullet to puree the prunes, you could use a blender or food processor, just make sure you puree the prunes WITH the water, before using them in the recipe.
  2. Line a 12 cup muffin tin with liners and spray lightly with cooking spray. Preheat your oven to 350°F. In a large bowl, add the flours, cocoa powder, baking powder, baking soda, salt and cinnamon and whisk to combine. In another medium bowl, add the prune puree, brown sugar, eggs, yogurt, oil and vanilla, whisk this to combine as well. Add the liquid ingredients all at once to the dry ingredients and mix until just combined. A few lumps are just fine. Divide the batter among the muffin cups, about two thirds of the way full. Bake for about 22 minutes, or until a toothpick inserted in the middle comes out clean. Remove to a cooling rack to cool completely.
  3. Make the frosting while the cupcakes are baking/cooling. In a heat proof bowl set over simmering water, whisk the egg whites, cream of tartar, salt and sugar until dissolved, about two minutes. I used a small glass bowl with handles set over a small saucepan. Make sure the water is not touching the bottom of the bowl. Pour the egg white mixture into the bowl of a stand mixer. Using the whisk attachment, whip the egg whites until stiff peaks form, about three to five minutes on medium-high speed. Sift in the cocoa powder and add the vanilla, beat to combine. I piped the chocolate frosting on the cupcakes but you can easily just spread it on as well. Enjoy!
Recipe Notes

-Recipe modified from the book titled, "Sweet," by the editors of Food Network Magazine, 2014.

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