Even though I’m not a huge fan of chocolate cupcakes, I was intrigued by this month’s Fitness magazine which included a recipe promising “guilt-free goodies” that are “all fudge, no pudge.” When I told my sister (Codename: Chunklet’s mom) that I was making a “healthy” sort of chocolate cupcake, she replied, “Chocolate cupcakes should NEVER be healthy. That just sounds sad to me.”
Turns out, this “healthy” version of chocolate cupcakes did not impress my co-workers or the Afternoon Drive Crew because the cupcakes were a bit dry. It could’ve been my omission of the whipped heavy cream frosting. (I substituted in a powdered sugar dusting instead.) Or it could be the non-fat Greek yogurt I used in the batter instead of the recommended 2 percent. Despite these substitutions, I will say that the cupcakes were indeed chocolatey and had the consistency of a Hostess cupcake sans the cream center, chocolate glaze, and frosting swirl on top. At which point, you should probably just go for the Hostess cupcake. I guess Chunklet’s mom was right!
The Fitness recipe did teach me a great tip: Fill empty muffin pan slots halfway with water to help distribute heat evenly!
Here’s the recipe:
2 large eggs
3 tbsp. vegetable oil (I used canola)
2 tsp. instant espresso powder dissolved in 1 c. hot water
1 tsp. pure vanilla extract
1&1/2 c. sugar
1&1/2 c. all-purpose flour
3/4 c. unsweetened natural cocoa powder plus more for dusting
1&1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 c. 2 percent plain Greek yogurt
3/4 c. heavy cream
1. Preheat the oven to 350 degrees. Line 2 muffin pans with 18 cupcake liners.
2. In a large bowl, whisk together eggs, oil, espresso and vanilla. Whisk in sugar. In another large bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Gradually stir dry ingredients into the wet mixture. Stir in Greek yogurt until just combined.
3. Divide batter evenly among liners. Bake until tops spring back when touched and a toothpick inserted in the center comes out clean, about 18 minutes. Remove from oven. Leave cupcakes in pan 10 to 20 minutes, then remove them and set on wire racks to cool completely.
4. Just before serving, whip cream in a large bowl until stiff peaks form. Pipe or spoon a small dollop of whipped cream onto each cupcake and dust with cocoa powder.