Healthy Chocolate Cupcakes For Kids
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My favorite recipe for the best healthy cupcakes for kids! I’ve lightened them up with Greek yogurt, and they contain no refined sugar. They’re incredibly easy to make, moist, rich, and chocolatey – the ideal guilt-free treat for my whole family to enjoy! My recipe comes together in just over 30 minutes using simple, clean ingredients. Plus, my healthy chocolate frosting is made with avocados instead of cream cheese!
You have to try these the next time you have a craving for chocolate cupcakes. They’re perfect for kids because they’re healthier than typical cupcakes, but taste like the real deal. I can guarantee that everyone who tries them will love them!
My low sugar cupcake recipe is super easy to make and clean, while still super decadent and chocolatey! I’ve also included notes on substitutions for different dietary restrictions that all work really well.
I’ve also used this cupcake recipe and topped it with my chocolate orange frosting, which is a fun way to switch things up. And if you and your kids like these, be sure to check out my peach cupcakes and lemon cupcakes, too or any of my low sugar desserts that kids love!
🌟 Why I Absolutely Love This Recipe
Chocolate cupcakes are one of my favorite desserts. And this cupcake recipe combines TWO of my favorite things!
When my kids were toddlers, I wanted to give them sweet treats that were a little healthier, but I couldn’t find any good recipes for healthy chocolate cupcakes for toddlers with no sugar! Which is why I was inspired to create these cupcakes.
When I think of how to put a healthy twist on a classic dessert, my mind goes straight to sugar. So I knew I wanted to get rid of the processed sugar in most cupcake recipes, and replace it with a healthier option.
So I decided to come up with a way to make the best healthy cupcakes so my kids and I could enjoy these delicious treats much more often.
These cupcakes are sweet enough that your kids will still devour them but without the insane amount of processed sugar and calories found in most baked treats. The key to making healthy chocolate cupcakes for kids and adults is choosing smarter swaps.
In addition to reducing the sugar, I switched out all-purpose flour for whole grains for extra fiber and healthier carbs, and reduced the fat and calories by subbing Greek yogurt and removing butter and oil from the recipe. Plus, the cupcake icing is even healthier than its counterparts by using avocados and honey!
These are tender, decadent, and delicious treats that will be a hit with toddlers, kids, and parents, too!
Latest Recipe Video!
🥘 Ingredients
I’ve broken up the ingredients below for the cupcakes and the frosting. While this recipe has several ingredients, I bet most of these are already in your pantry!
Coconut Oil: I always melt it before mixing it with the rest of the ingredients.
Eggs: I always make sure the eggs are at room temperature for the best results.
Plain Greek Yogurt: I like to make these healthy chocolate cupcakes with greek yogurt! I use Vegan Greek yogurt for a vegan substitution. If you do not need to substitute, any brand of plain greek yogurt will work.
Unsweetened Almond Milk: Any plant milk will work. I use unsweetened milk to keep the sugar to a minimum.
Honey: To make this healthy chocolate cupcake recipe vegan, I’ll use maple syrup. Otherwise, honey is a great all-natural sweetener.
Unsweetened cocoa powder: This ingredient is critical for that deep chocolate flavor in these sugar free cupcakes for toddlers and kids.
White Whole Wheat Flour: White whole wheat flour is made from white wheat (vs. red wheat for whole wheat flour), and has a lighter taste and texture (similar to all purpose flour), but is equivalent to whole wheat flour from a nutritional standpoint! Whole wheat pastry flour would also work well in this recipe. I use Gluten Free 1:1 Baking Flour for a gluten-free option.
Baking Powder & Salt: The salt enhances the other flavors in the recipe, while the baking powder gives the healthy kids cupcakes a light and fluffy texture.
Avocado: The secret ingredient in this frosting instead of cream cheese! The avocado makes this frosting smooth and creamy.
👩🏽🍳 How To Make Low Sugar Chocolate Cupcakes
Learn how to make my low sugar chocolate cupcakes for your kids, and top them with my delicious frosting!
Prep The Tin: First, I line a muffin tin with paper cupcake liners and set that aside. Depending on the type of liners I am using, sometimes I will spritz them with avocado oil spray. Your preferred baking spray will work too. Silicone liners don’t usually require spraying, but you can still spray them to make sure the cupcakes don’t stick!
Mix Wet Ingredients: In a large bowl, I mix together melted coconut oil and eggs. Then, I add Greek yogurt, almond milk and honey to the same bowl and give it all a good mix.
Mix Dry Ingredients: In a smaller bowl, I’ll whisk together cocoa powder, wheat flour, baking powder and salt.
Then, I combine the wet and dry ingredients in a larger bowl and mix well.
Add Cupcake Batter To Tin: I’ll ladle the cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.
Bake: I bake these in a 350 degrees Fahrenheit oven for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before adding the frosting.
Make The Frosting: While the cupcakes are baking and cooling, I’ll make the frosting. First, I’ll peel the avocado and add the remaining frosting ingredients to a large bowl.
With an electric mixer, I’ll beat the ingredients on low until nice and smooth.
Frost Cupcakes: When the cupcakes have cooled completely, I’ll use an offset spatula to frost each cupcake. Pastry bags or zip top bags are also a quick and easy way to frost cupcakes. From there, feel free to add on any toppings you like!
Serve and enjoy!
💭 Expert Tips
My #1 Secret Tip for this recipe is to bring the cupcake ingredients to room temperature, especially before combining the eggs and coconut oil.
Since the coconut oil requires melting, allow it to cool before adding the eggs. Otherwise, the eggs may “cook” when added to the warm oil and scramble!
Other Tips To Keep In Mind:
- These cupcakes are not meant to be overly sweet – they taste more like dark chocolate. For a sweeter cupcake, add a bit more honey to the cupcake batter and the frosting.
- Spray each liner well with cooking spray so the cupcake doesn’t stick. While cupcake liners aren’t required for this recipe, it provides a pretty presentation. Additionally, silicone liners require less spray than their paper counterparts.
- For a more accurate measurement and a lighter/fluffier cupcake, spoon and level the flour and cocoa powder into a measuring cup vs. using a measuring cup to scoop out the flour.
- Bring the ingredients to room temperature for easy mixing and for a better tasting cupcake.
- Don’t over-mix! Mix the batter together just until the wet and dry ingredients are combined. Over-mixing results in a tough cupcake!
📖 Variations
There are several different ways to alter this recipe so vegan or gluten-free kiddos can enjoy this recipe, too.
Chocolate Cupcakes With No Milk: I swap the cow’s milk for almond milk or any plant-based milk. Just make sure to choose an unsweetened variety so you can avoid added sugar.
Egg-Free Cupcakes: I simply swap the eggs for what’s known as “flax eggs.” For each egg, swap it for 1 tablespoon ground flax seeds mixed with 3 tablespoons of water. Let the mixture sit for at least 10 minutes and then just mix it into the batter the way you would regular eggs.
Make This Recipe Vegan & Dairy-Free: In addition to switching the eggs for flax eggs, I also substitute the Greek yogurt for vegan Greek yogurt and honey for maple syrup or agave.
Mini Cupcakes: To turn these into mini healthy cupcakes for toddlers, I fill each mold 1/2 full instead of two-thirds.
🧁 Healthy Cupcake Toppings
Sometimes I like to create a toppings bar for my kids so they can decorate their own cupcakes after we frost them! Here are some of my favorite healthy toppings:
Fresh Or Dried Fruit: Fresh blueberries, raspberries or even sliced strawberries all work well, or try diced dried apricots or dates. You can also crush up some freeze-dried raspberries, strawberries, mangoes, or bananas and sprinkle them on top.
Crunchy Toppings: Try coconut flakes, cacao nibs, chopped nuts (almonds, walnuts, and pecans all work well), roasted pumpkin seeds, dark chocolate shavings, or my low sugar granola!
Nut Butter Drizzles: Almond butter, cashew or peanut butter add richness and healthy fats without any refined sugar.
🍽 Serving Suggestions
Healthy cupcakes are delicious served as is. I’ll use them for a healthy dessert for my kids, but they’re also great served at birthday parties or other special occasions. I also like to tuck this in snack boxes for a plane ride or a road trip as a sweet little surprise! If you’re looking to add them to a bigger spread, here are a few other dishes to help you out!
Fruit: I try to balance out the sweet treats with wholesome dishes. I like to serve this with a healthy fruit salad or fruit filled pancake tacos.
Beverages: Wash these delicious cupcakes down with a refreshing strawberry milk tea, or a broccoli smoothie to add some veggies with a sweet treat!
Other Desserts: What’s a delicious cupcake served without ice cream? A big scoop of lychee ice cream, vegan matcha, chocolate banana ice cream, or caramel ice cream would be a decadent indulgence!
🧊 Storing And ♨️ Reheating
I’ve broken down storage options for unfrosted and frosted cupcakes below. Remember to allow the healthy toddler cupcakes to cool completely before storing. This prevents condensation from forming, which can make them soggy.
Refrigeration: For longer storage (up to a week), I’ll place the airtight container of frosted or unfrosted cupcakes in the refrigerator.
Room Temperature: To store at room temperature, I’ll place the cooled cupcakes in an airtight container. I have used either a plastic container with a tight-fitting lid or a resealable plastic bag – both will work. Store the container at room temperature if you plan to eat the cupcakes within 1-2 days. Keep them in a cool, dry place away from direct sunlight and heat.
Since the frosting in this recipe is stable, frosted cupcakes can also be stored at room temperature for up to 1-2 days, following the steps above.
Freezing: When freezing, I wrap each unfrosted cupcake individually in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or resealable bag and freeze for up to 3 months. To thaw, I leave the cupcakes at room temperature for a few hours or overnight.
I do not recommend freezing frosted cupcakes as the frosting may separate during thawing.
❓Recipe FAQs
The avocado should be a dark green color with a slight “give” when squeezed. An underripe avocado will not blend well with the other frosting ingredients and create a chunky consistency. Overripe avocados can be too watery, leading to runny frosting.
For the frosting: Mash the avocado thoroughly with a fork until smooth. Then, whisk in the other ingredients until well combined.
For the batter: Use a whisk, spoon, or spatula to add the dry ingredients to the wet ingredients. Work a little at a time until just combined.
This method may take a bit longer but can achieve a smooth consistency.
Place the frosting in the refrigerator for 15-30 minutes. Chilling can help it firm up, especially if the avocado or coconut oil has become too warm.
The secret to moist cupcakes lies in the recipe’s ratio of eggs, milk, and oil. Why? Eggs and milk add moisture, while the oil adds a soft texture that’s similar to that of butter or shortening. In this healthy cupcake recipe, I was careful to get the ratio of eggs to almond milk to coconut oil just right for a deliciously moist end product.
🥣 More Healthy Dessert Recipes!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Picky Eater.
Love this Healthy Dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
🎥 Watch How to Make It
Healthy Chocolate Cupcakes For Kids (Fluffy & Moist!)
Ingredients
For The Cupcakes
- 2 tbsp coconut oil melted
- 2 large eggs, room temperature flax eggs for vegan
- ¼ cup Greek yogurt vegan Greek yogurt for vegan substitution
- ½ cup almond milk
- 3-6 tbsp honey or maple syrup (for a vegan option) Note: Use 3 tbsp for these cupcakes to have 8 grams of sugar a piece. Use up to 6 tbsp for a sweeter cupcake.
- 1 cup unsweetened cocoa powder
- ¾ cup white whole wheat flour (1:1 gluten free baking flour for gluten-free option)
- 2 tsp baking powder
- ¼ tsp salt
For The Healthy Chocolate Frosting:
- 1 large, ripe avocado
- 1 tbsp coconut oil
- ⅓ cup unsweetened cocoa powder
- 2-4 tbsp honey (maple syrup for a vegan option) Note: Use 2 tbsp for these cupcakes to have 8 grams of sugar a piece. Use up to 4 tbsp for a sweeter frosting.
- 1 tbsp almond milk
Equipment
- Electric Hand Mixer
Instructions
To Make The Cupcakes:
- Preheat oven to 350 degrees F and line a muffin tin with paper cupcake liners.
- In a large bowl, mix together melted coconut oil and eggs.
- Add Greek yogurt, almond milk and honey. Mix to combine.
- In a smaller bowl, whisk together cocoa powder, wheat flour, baking powder and salt.
- Slowly add dry ingredients to wet ingredients.
- Scoop cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.
- Bake for 20-22 minutes. Allow to cool before adding frosting.
For The Frosting:
- Add all ingredients to a large bowl.
- Use an electric mixer to beat on low speed until smooth.
- Use an offset spatula to frost each cupcake.
Notes
- These cupcakes are not meant to be overly sweet – they taste more like dark chocolate. If you use 3 tbsp of honey for the cupcake and 2 tbsp honey for the frosting, these cupcakes will have more of that bitter/dark chocolate feel, but they will be super low in sugar (only 8 grams per serving). If you want a sweeter, more traditional cupcake, use 6 tbsp honey for the cupcake and 4 tbsp honey for the frosting. If you do that, these cupcakes will have 16 grams of sugar and 180 calories per serving.
- Make sure to spray your cupcake liners with cooking spray so the cupcake doesn’t stick to the liner after baking!
- Spoon and level your flour and cocoa powder into your measuring cup vs. using your measuring cup to scoop out the flour. You’ll get a more accurate measurement that way and a lighter/fluffier cupcake!
- Make sure your ingredients are at room temperature for easy mixing and for a better tasting cupcake.
- Don’t overmix! Mix the batter together just until the wet and dry ingredients are combined. Overmixing results in a tough cupcake!
I will be making for co-worker’s upcoming birthday! Should be a hit since everyone is trying to eat healthier.
Oh that’s perfect! I’m sure everyone will love these cupcakes 🙂 Let me know how it goes Christy!
These look beautiful! I also have a recipe blog. I hope for it to be as amazing as yours one day! Your recipes look like they are to die for haha :).
Aw thank you so much Sam! You are so sweet! You’ll have to let me know if you end up trying my recipes – I’d love to hear how you like them!
this looks sooo good, but how much cocoa?, how much Sweetner?, how much of the cake mix?, ETC. There is no actual amounts shown for the ingredients
Thanks! You can find the amounts of ingredients in the link in the post (where I say “you can find the ingredients list here“) 🙂 Click on “here” and you’ll get all the details about the ingredients from the original HungryGirl post! Enjoy!!
I love the way your change up the ingredients to make these cupcakes guilt free and super delicious!
I’m hosting the Culinary Smackdown Battle for March–the theme is Cookies. Would you like to join in for the fun? It doesn’ have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!
Amy
https://utry.it/2011/03/culinary-smackdown-battlecookies.html
Thanks Amy! And I’ll definitely check out your cookie “battle” on your blog! 🙂
Wait! Seriously? This cannot be accurate. These cupcakes just look TOO GOOD to be 120 calories. This truly is a great find. Bookmark!
They really are too good – the best part is that they’re 120 calories, but they don’t taste like it! 🙂
wow yummy! I really enjoy reading this blog. Keep up the good work.Thanks for sharing.
Thanks so much!! So glad you like my blog! 🙂
Wow, those cupcakes look super tasty and that glaze makes them look so neat. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cupcakes up. https://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html
Thanks Lisa! I’ll be sure to check it out!
Well … I learned something new … I didn’t know that marshmallow creme is vegetarian. Very cool!
Thanks for sharing the recipe … it’s looks yummy and I would think that it wouldn’t be too hard to make it vegan. Do you know of a vegan marshmallow creme (I think this one contains eggs, right?)?
Yeah it is! No gelatin 🙂 But yes – you’re right – marshmallow creme has egg whites in it – which disqualifies it from being vegan :/ I don’t know of any vegan marshmallow creme – but if it exists I bet Whole Foods has it!
I know I’m a bit late to the party here, but you’re looking for this: https://shop.suzannes-specialties.com/. It’s tasty and vegan!
Oh nice!! Thanks for sharing Kate!
Those look awesome! And the fact that they are guilt free? Hand me 4 please! 😀
Haha I think I might have eaten more than one the first time I made them – they’re so addicting!
Wow, what glossy and fabulous cupcakes!! Love the marshmallow topping, too~
Thank you!! I’m sure you’ll love them when you try them!
How can something look so good and be a healthier version? I must try these. Thanks for the recipe.
I know right? It’s deceptively healthy – which is the best part!
Ooey Gooey is right! Pure love!
We invite you to share this post and some of your favorite posts on Food Frenzy.
Please check out our community.
Thank you so much! I’ll be sure to stop by!
These. Look. Delish. I’m drooling over here!! 🙂
Hehe yay! Hope you like the recipe!
I totally wish I could pull the cupcake out of my computer and eat it with my red wine! Can’t wait to try it. Thanks!
Omg – cupcakes and red wine are delicious. I recently went to a cupcakes and wine tasting, it was amazing!
Marshmallow frosting is a definite “pick me up”! Hope you are feeling better and that the cupcakes did the trick!
Thanks so much!! The cupcakes are the best pick me up 🙂
These cupcakes look so yummy and delicious! I love the looks of that marshmallow frosting too!
Thanks!! Yeah – the marshmallow frosting was so light and fluffy – it was perfect!