Chocolate Cupcakes

I’m always on the hunt for a delicious dessert recipe, especially for poor Hubby who doesn’t get the amount of homemade treats he used to. In addition, my niece is visiting so I wanted to have something chocolately and yummy for her to enjoy. And of course, bottom line is that I want it to be healthy, too. This recipe absolutely served all purposes!

I adapted this recipe from one I found on Taste of Home. The cupcakes came together really quickly – I mixed them up and got them in the oven while dinner was on the grill! – and they were OH. SO. GOOD. Neither Hubby or our niece knew they were healthy!

Hope you get a chance to whip some up soon!

Ingredients:

1 cup all-purpose flour

½ cup whole wheat flour

¾ cup sugar

¼ cup baking cocoa

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup fat free vanilla Greek yogurt (I had ff honey yogurt on hand)

2/3 cup unsweetened vanilla almond milk

½ tsp vanilla extract

½ cup mini semi-sweet or dark chocolate chips

Preparation:

Preheat oven to 400 degrees.

Spray a 12 cup muffin tin with non-stick cooking spray.

In a large bowl, mix together the flours, sugar, cocoa, baking powder, baking soda and salt.

Mix in the yogurt, almond milk and vanilla until incorporated.

Ladle/spoon the mixture evenly into the muffin cups. Sprinkle the tops with chocolate chips. (You can also mix the chips into the batter if you prefer)

Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean.

Cool in the pan for about 5 minutes then cool completely on a rack. Serve with whipped topping, sprinkled with confectioners sugar, or your favorite frosting.