Healthy Chocolate Cupcakes

5 from 6 votes

This is my favorite recipe for the softest, fluffiest healthy chocolate cupcakes. I’ve lightened them up with Greek yogurt, avocado, and coconut oil, and they’re incredibly easy to make. They’re the perfect feel-good treat my whole family loves, and best of all, they come together in just over 30 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 146kcal

Author: Anjali Shah

Equipment

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

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.

Video

https://youtu.be/azwlFIZfibs

Notes

My #1 Secret Tip for this healthy chocolate cupcakes 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.
Sweetness level: These cupcakes lean more toward a dark chocolate flavor. If you want them sweeter, I just add a little extra honey to both the batter and the frosting.

Cupcake liners: I always spray my liners well so the cupcakes don’t stick. Silicone liners work great and usually need less spray than paper ones.

Measuring tip: I like to spoon and level my flour and cocoa powder into the measuring cup. It helps keep the cupcakes light and fluffy every time.

Do not overmix: I mix just until the wet and dry ingredients come together. Overmixing makes the cupcakes dense, so I always stop as soon as it’s combined.

Nutrition