How to Make 100 Calorie Moist Chocolate Cupcakes

by Andie Mitchell on February 3, 2011

100 Calorie Chocolate Cupcakes

Dear Universe,

I was sending you a pink bowed box with twelve moist and fudgy cupcakes nestled inside. Just a simple gift from one dear friend to another. I even hand wrote a note and tucked it inside to let you know that each bitty brownie cake is only 100 calories. And whole grain. And nonfat. And made from real, wholesome ingredients.

You’d have been downright smitten with me.

Unfortunately, I ate them all. One by one. Crumb after moist crumb.

I hope you’ll understand. What’s that saying about it being the thought that counts? Well, that.

Very truly yours,

Chocolate covered in Seattle

100 Calorie Chocolate Cupcakes

It is a rare occasion that I pull something from my oven that does not contain butter and a full week’s worth of sugar as recommended by USDA dietary guidelines. Because in my mind, if you can be mindful and eat just one of an ooey gooey, then there’s no reason not to push the limits of decadence and sweet splendor.

But sometimes it’s equally as splendid when those ooey gooeys are wholesome and light.  When they feel good and taste good too.

Each of these cupcakes is moist, tender, soft crumbed, and plenty chocolatey. And unlike lots of healthy baking projects I’ve tried, these are ones I would serve to someone other than Daniel. Healthy yet fabulous enough to share with friends and strangers. They’re gently sweet and have a decidedly lighter texture than most of the non fat cake recipes I’ve tried.

100 Calorie Chocolate Cupcakes

And I may be mistaken… but I think that any calories saved in cake form should be spent in frosting? Someone tell me where I’m wrong.

I make these all the time for Daniel and I to have for a light dessert. I even took to freezing them (unfrosted), and then pulling one out on a casual Wednesday night, warming it in the microwave, and plopping a scoop of ice cream on top for a healthier brownie sundae.

Here is how you can have your cake and eat it too, all for 100 calories:

How to Make 100 Calorie Moist Chocolate Cupcakes

Yield: 12 Cupcakes


  • 1 cup nonfat or low fat milk, dairy or nondairy
  • 1 teaspoon apple cider vinegar
  • 1 cup all purpose flour –OR- whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.
  2. In a small bowl, stir together milk and vinegar. Set aside.
  3. In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  4. In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.
  5. Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.
  6. Once the cupcakes are cool, top them with my favorite light and fluffy frosting: The Best Whipped Frosting


Nutrition for 1 cupcake (unfrosted): Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g

**I’ve used all variations of flour blends. Using all white flour produces the lightest, fluffiest texture, and the one most closely resembling a standard, full-fat cupcake. The balance I’ve chosen- using 1/2 white flour and 1/2 whole wheat- is quite perfect. Nutritionally, you’re getting a better-for-you dessert, and the texture isn’t compromised. Using all whole wheat flour turns out well too, it’s just that the cupcakes bake up denser. If you want to use 100% whole grains in the recipe, though, I’d recommend whole wheat pastry flour, as it lends a softer, more tender texture than traditional whole wheat flour. Use whatever you like.

{ 104 comments… read them below or add one }

Debbie B. February 3, 2011 at 1:55 pm

Everything about this post made me want to make them NOW and eat them NOW. They look great and love that they don’t seem to sacrifice taste.


Can You Stay for Dinner February 3, 2011 at 2:25 pm

Thanks Debbie!


Cassie February 3, 2011 at 2:00 pm

Love your blog and these cupcakes look absolutely delicious! Could I persuade you to go back to using the larger font though? My eyes aren’t the best.


Can You Stay for Dinner February 3, 2011 at 2:26 pm

Hi Cassie! Sorry about the small font- I’ll switch back!


KatieDStylist February 3, 2011 at 2:07 pm

I will definitely be trying these out in the near future! Obviously they didn’t taste like 100 calories! Can’t wait to try this recipe.


Liz @ Tip Top Shape February 3, 2011 at 2:11 pm

These sound amazing!!! Only 100 calories?! Seems too good to be true :D


CrashlyConquers February 3, 2011 at 2:57 pm

These look amazing! I think i’m going make them for my girlfriends for V-Day, but with red frosting, thanks for the recipe!


Can You Stay for Dinner February 3, 2011 at 3:31 pm

Ooo, super cute with red frosting I bet!


Lisa (Dishes of Mrs. Fish) February 3, 2011 at 3:22 pm

After the day I’ve had, I think I could devour the whole batch.


Matt @ The Athlete's Plate February 3, 2011 at 3:26 pm

Those look delicious!


Can You Stay for Dinner February 3, 2011 at 3:27 pm

Thank you Matt!


jeanne February 3, 2011 at 4:36 pm

You had me @ 100 calorie moist chocolate cupcake…lol…another one for the recipe book! BTW…the pics are amazing. What’s your secret for photographing food? Thanks!


Can You Stay for Dinner February 3, 2011 at 5:08 pm

Thanks Jeanne!! I always try to shoot with as much natural light as possible- mostly next to the big window in my living room. I also use the macro setting on my camera to get a really close, sharp image. I also find nothing more beautiful than a crisp, clean white plate. I like to let the food shine, you know? But honestly, I’m really not much of a photographer and I know very very little about how to do it! :)


peggyhogan February 3, 2011 at 4:42 pm

those look delicious. My hubby is going on nutrisystem and this will be a great way to add a healthier treat to his plan. Thanks so much. Are they 100 calories before the frosting or after? also, have you ever had black bottom cupcakes? Just put a cheesecake type mix (light cream cheese, sugar, egg and choc chips) on top of the choc cupcake and bake. No need for frosting…devine!


Can You Stay for Dinner February 3, 2011 at 5:05 pm

Hey Peggy, These are 100 calories before frosting. And mmm, yes, black bottom cupcakes are deeelish!


Melissa (MelissaLikesToEat) February 3, 2011 at 5:24 pm

You are a genius. I love you.


Miissyz May 29, 2012 at 1:25 am

Ok, Cupcake Activist, please maybe you can eilpaxn something to me. I’m an American (but now in France.) I’ve been making cupcakes ever since I can remember, my Mother taught Home Ec and, she taught me. Then all the years with 4-H, FHA, four years of High School Home Ec myself, working in Bakeries and my own restaurant. And three children, therefore, many, many cupcakes. So, we’re talking 45+ years. Meaning, I’m not Cupcake Challenged, I’ve got experience.WHY is it that just about every American cupcake I see of late, has the frosting/icing JUST in the centre? It doesn’t cover the entire cupcake. The ones above are prime examples. That just looks sloppy, unfinished, mean and slightly naked to me. The frosting/icing helps to seal in the moisture and prevents ‘hard edges’. Is it just some trend? I hate it.Moistness just requires a few science principles, some experimentation and attention to detail. Just Google it, for heaven’s sake, Twenty Five Main, it’s not rocket science.Thank you for allowing me my rant. :)Kind regards from France, Kitty(But, I’d really like to know why so many places do just the frosting/icing plopped in the middle…)


aysha August 30, 2012 at 2:07 pm

the good news is you’re allowed to put the frosting on however you want. weirdo.


Paige February 10, 2013 at 5:06 am

It looks pretty, that’s why


Virginie August 12, 2013 at 11:11 pm

This lady wasn’t insulting anyone but just giving her opinion/advise and asking a question. Was it necessary to insult her? I don’t think so. When writing on the Internet, I believe anyone should think of the reaction they would have in real life. Would you have called Kitty a weirdo for asking a genuine question if you were having this conversation face to face? To be franc, you are the one who is attracting negative attention from your answer.


lynn2015 June 24, 2015 at 2:44 pm

C’mon folks! It’s obvious the original poster is setting herself up as an “authority” by listing all her experience with cupcakes AND THEN proceeds to judge someone else’s design by saying it looks “sloppy, unfinished, mean and slightly naked to me”. THIS is not opinion – THIS is a put down. plain and simple. She is writing in a very condescending way along with attributing this behavior to “Americans” (despite the fact that she says she IS American). She’s being judgemental and putting people’s design choices down. Why is it so hard for some people to realize they have been insulted?

In the long run, we’re talking about cupcakes, right? There should be nothing on here that that gives such a harsh opinion about anyone else’s design or choices. Live and let live…

barb7802 February 3, 2011 at 5:44 pm

Yummm! No other words needed.


thecompletecookbook February 3, 2011 at 8:36 pm

Fab-u-lous! :-) Mandy


Brittany February 3, 2011 at 8:49 pm



Naomi February 3, 2011 at 9:40 pm

i am dying for one of these right now! yum! i love that you included the nutrient breakdown – thank you!


Lu February 4, 2011 at 9:15 am

I’ll take two batches. Oh wait, this isn’t an ordering service. These look fabulous! I want them now.


OliePants February 4, 2011 at 10:45 am

AWE.SOME! I have to make this! I have been hearing about how fabulous that book is and now I have to try this! Looks so moist!


Megan (Braise The Roof) February 4, 2011 at 1:10 pm

I’m always so nervous to bake with applesauce because I’m afraid it’ll turn into a big, dry, dense mess. But I trust you, so I’m going to have to make these! Lord knows I need more 100 calorie chocolate items in my diet. :)


cleaneatingchelsey February 4, 2011 at 5:52 pm

This is insane. You are earning your blog title – I want to fly you to Chicago.


Can You Stay for Dinner February 4, 2011 at 5:57 pm

Thank you Chelsey!


Autumn @ Good Eats Girl February 5, 2011 at 4:54 am

These look amazing! And only 100 calories?!?! Awesome!


whitney February 5, 2011 at 6:29 am

Oh my, looks wonderful! How did you get the frosting on so perfectly??


Can You Stay for Dinner February 5, 2011 at 8:41 am

Hi Whitney! Thanks! I piped it on using a pastry bag and a Wilton #2D tip!


katshealthcorner February 5, 2011 at 12:07 pm

Oh yes, the frosting is the best part!!!

Chocolate Cupcakes are THE BEST! Yours look beyond delicious! :)


Can You Stay for Dinner February 5, 2011 at 7:56 pm

Thank you Kat!!


Online Sunshine August 10, 2011 at 10:17 pm

I love you. Really, I do. I love your words, I love your pictures, and I love most of your food. But I made these tonight in the hopes of surprising two co-workers tomorrow for their birthday….and perhaps it’s my lack of baking ability….but they didn’t taste very good. They were moist, but the flavor and sweetness was lacking. And the tops sunk after I took them out, even though I was oh-so-gentle with them.
I made the frosting to go with them, and I didn’t like the results either. And, like others reported, the frosting was trying to separate. But again, I am not good at baking…I’m good at cooking…so maybe it was user error.
All I know is that tomorrow I will take my little cups of disappointment to work and tell them that I truly hope it’s the thought that counts. And could someone go pick up a cake?


Online Sunshine August 12, 2011 at 8:05 am

I just want to leave an additional comment about the cupcake and frosting recipes.

I went ahead and frosted the cupcakes and put them in a container and stored them in the frig overnight. I took them to work the next morning and put a note on the container that said, “These suck. Sorry!” (lol!) Anyway, people still wanted to try them and they said they weren’t that bad. In fact, my boss had two of them. And I had two of them, too. I still think the flavor needs something….not sure what…..but they are definitely the moistest little buggers, which is much better than eating a dry cupcake! I scraped the frosting off of my cupcakes because I’m trying to lose weight, but the residual frosting tasted okay. :) Some people commented that they were good, and some thought they were just okay… I think if a person is trying to watch what they eat and want a low calorie treat, this wouldn’t be a bad recipe to try. I had doubled the cupcake recipe and then I doubled the frosting recipe and I should not have doubled the frosting recipe. I had to throw out a TON of frosting. All that yummy butter in the trash. :(

And we didn’t go buy a cake to make up for it. :)


Sam@TheSecondLunch August 27, 2011 at 7:30 pm

I love all of Isa Chandra’s cupcakes! I’m partial to her Vegan Mocha Chocolate Chip ones ( I had a vegan co-worker who made it difficult to keep healthy at work with all the phenomenal baking she did.

In regards to the previous commenter, Oh Noes! There are a couple of things that could go wrong flavor-wise, and I think the best fix is making sure that you have a really really good cocoa powder. This makes a *huge* difference. I’d try Valrhona or Scharffen Berger over the traditional Hershey’s in this case. (They also taste great with a sprinkle of cinnamon in the fall). If she is having trouble with falling muffins, it’s likely that the baking powder/soda is too old, or the type of dairy or non-dairy. I usually use almond milk with relative success.

Also, I made a batch of these tonight in NH as we batten down the hatches… I find that it is good to have cupcakes in times of distress. Hope you are having fun in NOLA, and travel safely!


Jeannette October 13, 2011 at 3:11 pm

These were AWESOME.

I had been satisfying my sweet tooth with low fat ice cream treats, but have been craving some kind of baked yumminess. These whipped up in a flash, and they taste DIVINE. I couldn’t quite bring myself to make the frosting (too rich for my calorie watching at the moment), but I made some fresh whipped cream (low fat Cool Whip would work, too) for the top and gobbled it up. The 12 year old loved it, too.

THANK YOU ANDIE! These will be a waist-saving weapon in my arsenal for a long time to come.


Sarah October 23, 2011 at 8:03 am

These cupcakes look amazing! thank you for the recipe. But I have a question, can I replace the apple sauce with honey? and the brown sugar with artificial sugar?


Kayla.d January 7, 2012 at 3:39 pm

OMG.. only words.
These cupcakes are so freaken good! I mean it.

As someone whos tried A LOT of low cal, low fat dessert recipes… this is the best by far. So guilt free,I love it!

The best part is that, the next day their still so moist and delicious.. maybe even better than the first day! They pretty much taste like a gooey moist chocolate brownie. HEAVEN.

THANK YOU SO MUCH. Keep making more recipes just like this one!
Maybe even a low calorie, low fat vanilla cupcake in the near future?



Krysten January 11, 2012 at 9:41 am

SO GOOD! I just recently lost 45 pounds and am trying to find ways to maintain it.. but still have a treat here and there! These are perfect. Love your blog, you’re such an inspiration! :)


Judy Lawler January 28, 2013 at 3:35 pm

Kayla – this is a low fat/cal vanilla cupcake recipe:

1 yellow or vanilla 18.25 box moist style cake mix
1 cup no sugar added applesauce

Preheat oven to 350
Use 1 vanilla cake mix & 1 cup no sugar applesauce.
Combine ingredients in large bowl and add 1cup water
Whisk thoroughly and line cupcake pans with paper liners lightly sprayed with Pam
Fill and bake till knife inserted in center comes out clean
(Refer to cake mix box for approximate bake times.

These are very moist and fluffy. Recipe courtesy of Hungry Girl.


Cadi January 14, 2012 at 8:00 am

Well, THESE are getting baked this weekend. Furnace is out (of course, because no one can come until Monday) so extra baking will be integral to keeping the house warm. Thanks for these, Andie, and thanks for continuing to be my biggest weight loss inspiration. :)


Heather January 25, 2012 at 2:49 pm

WOW!!! I was really unsure about these. I am SO glad I made them!!! these are AWESOME cupcakes! So moist and delicious! This recipe is a KEEPER!!! Thank you!


Madison January 30, 2012 at 10:36 am

I just made these today, and I was surprised at how good they were! I even used regular whole wheat flour since I couldn’t find the wheat pastry flour. I wasn’t expecting much after tasting the batter, but once baked they were awesome! My 3 year old helped me make them and he said they were the best cupcakes in the whole wide world! lol We also made your buffalo chicken rolls the other day and loved them too! I’m loving your blog, thank you for sharing!


Vanessa February 12, 2012 at 4:06 am

Wow, this cupcake is absolutely amazing! I would have never imagined that a cupcake without oil, butter or eggs could taste this yummy!
I love the way you give us a step-by-step explanation of how to prepare each dish. Thank you so much for sharing this with everyone!

If you don’t mind, I shared this recipe in my blog :)


Jennifer February 12, 2012 at 6:01 pm

I’m excited to give these a shot! They look delicious, and hey, they’re healthy! But I do have a question, do I need to add apple cider vinegar, or can that be an option?


Rachel February 24, 2012 at 8:08 am

These are currently baking, and I’m super excited!! Thanks for the wonderful recipe!


DavetteB March 2, 2012 at 11:56 pm

someone mentioned a problem with the flavor.
a good trick with anything chocolate is to add a small amount 1/4-1/2 tsp. of espresso powder to the mix. You can’t really taste it – it just helps to amplify the chocolate.


Dasha March 4, 2012 at 10:16 am

Best cupcakes I’ve tasted! Thx a lot!


Marla April 13, 2012 at 8:08 pm

I just made these using unsweetened almond milk and a Splenda brown sugar blend. Then I topped them with a low fat peanut butter cream cheese frosting. They turned out absolutely delicious! Thank you so much for this wonderful recipe! Love it!!!


Christina May 7, 2012 at 11:55 am

Confession: I have made these so many times in the past 2 months that I now have the recipe memorized. And it fools all of my friends too! THANK YOU SO MUCH! I dress them up with different flavorings and additives too.


Marcie Peterson May 7, 2012 at 7:45 pm

These look so good. Do mind if I shared this with your link on my site?
Thanks, Marcie


Bryana May 19, 2012 at 3:10 pm

Do you have any suggestions for how to make these cupcakes either vanilla or cinnamon instead of chocolate?


Krystina Fisher June 2, 2012 at 3:50 am

OMG just made these tonight, sooooooooooo good. i sprinkled one with pomegranate seeds and it was so good! yum yum yum my diet just became so much better


Su June 9, 2012 at 8:18 am

Please reply this question right now! Don’t have time! So I want to make 25 of the cupcakes, i know that 12 times 2 is twice the ingredients in the batter, but I THINK you need to add a tablespoon to make 25, is it true? ANSWER!!!!!


Pao June 14, 2012 at 10:00 pm

I tried this recipe tonight but sadly most of the baked batter ended up in the liner.. when removed from the liner, my finished product was not neat at appeared as if they never fully formed (or fully baked). I tried by cooking longer but the problem persisted. Can someone please tell me what I’m doing wrong??? Thank you!


Robin July 23, 2012 at 2:22 pm

OMG, these are wonderful! They are perfect when paired with the Best Whipped Frosting. Not too rich, just terribly delicious! Thank you!


Nadene August 2, 2012 at 11:04 am

I made these today. They were delicious! I made two batches. I used 40 calorie almond milk (it’s what I drink) and Splenda brown sugar blend. My kids usually don’t like my attempts at healthy low-fat desserts but they loved this.


KimKzoo August 10, 2012 at 4:07 am

I’ve made “buttermilk” often, but have never gotten it to curdle like your picture. I used 1% milk and apple cider vinegar. What could I be doing wrong and would the lack of curdling affect the taste or baking of these? Thanks for the great recipe!


Lenis September 16, 2012 at 3:12 pm

So I randomly found this site and I’m not really a sweets person, because I don’t like extreme sweet or rich desserts but low fat/calorie desserts are actually the only way I can enjoy desserts as they tend to be much lighter and waaaaay less sweet. My boyfriend is on a diet and has a huge sweet tooth, he happened to be at the supermarket when I found this recipe so, along with the shrimp in spicy garlic sauce and green beans this shall be dessert tonight. THANK YOU SO MUCH FOR THIS.


Lenis October 22, 2012 at 6:47 pm

Just wanted say since my previous post i have made these cupcakes at least ten times and i love them, i wait until they cool down but not all the way and i eat them with vanilla ice cream or mint chocolate chip ice cream. sooooo good!


Shruti September 29, 2012 at 12:06 pm

This recipe looks very interesting and I wish to try it here in India. Is there something I can replace the apple sauce with?


Eftychia October 4, 2012 at 3:54 am

Thank you so much for this recipe. These cupcakes look delicious!


Megs October 9, 2012 at 11:04 pm

I think I’m in the minority here, but I am not a fan. They had a great texture, super moist, but very bland. :( I threw the entire batch away. I followed the instructions exactly and had high hopes for these. Maybe I will try again with the espresso as pp mentioned. I *need* a low calorie cupcake recipe!


Marisa October 15, 2012 at 4:33 am

I used Ghiradelli cocoa and used a bit more than 1/3 and they came out really chocolatey…maybe try that?


Marisa October 15, 2012 at 4:31 am

Okay, these literally do not taste Vegan at all…I could NOT stop eating these. And the best part? I ate 3 or 4 in a row but didn’t feel sick to my stomach like normal cupcakes would have done to me. Sharing this recipe with everyone I know!!!!


priscilla November 29, 2012 at 6:51 pm

Really surprised to try and succeed in a non-butter and non-egg chocolate muffin. I was wondering how could I make the muffin less gooey and make it softer? Is it ok if I use red wine vinegar instead of Apple vinegar?


Natasha December 14, 2012 at 3:49 am

Hi! I just wanted to say that these are the best low calorie chocolate muffins i ever ate! They are so light and moist and very delicious. I made few changes and they still came out perfect! I used skim milk with apple cider vinegar, use 1/2 cup dark brown sugar and also added 1/4 cup semi sweet chocolate chips to half the batter (to see how it would taste as a chocolate chocolate chip muffin and they were yummy). Next time i bake this i’ll add some walnuts. Thanks for sharing this wonderful recipe!


merlene December 28, 2012 at 10:41 am

I just this made this n mine came out sponge like … wat did i do wrong?


Christina January 13, 2013 at 9:24 am

I’ve made this recipe so many times, I have it completely memorized! And NO ONE ever knows it’s vegan!! I nominated you for a Super Sweet Blogging Award. The rules are here: I hope you choose to participate. Happy baking!


susara January 20, 2013 at 2:09 pm

The texture was excellent; the best I’ve ever seen for a cupcake/muffin without any butter or margarine. It was moist yet soft and spongy.
However, it was very bland -so i added 1/4 cup chocolate chips which helped alot. Thank-you for the great recipe.


Kathy January 27, 2013 at 10:34 am

These cured me of my chocolate craving. Per other comments, I added a teaspoon of espresso powder and a 1/4 cup of mini chips. It surprising didnt take that many. Upped the 100 calories per muffin, but sometimes you have to take some tradeoffs .The texture was also excellent.


Jill February 14, 2013 at 5:51 pm

I made a batch of these for Valentine’s Day. It was my first time using applesauce instead of oil. They’re a little dense but super moist and yummy. I made them as a trial run before a party tomorrow night. I think I’ll take the tip about adding more cocoa powder. And coat the sides of the muffin liners as well as the bottom.

Thanks Andie. :) I wish I had ice cream so I could try a cupcake sundae.


Pearl April 6, 2013 at 1:52 pm

These are awesome!! Thanks for the recipe!!


karen April 7, 2013 at 3:48 pm

kinda mushy but good chocolate flavor.also had to bake them alot longer than 18 minutes


Ana April 20, 2013 at 9:31 pm

any way i can make these same cupcakes but vanilla?


Kelsey July 25, 2013 at 9:55 pm

I attempted to make these cupcakes tonight. I substituted almond flour for the all-purpose white flour and almond-coconut milk instead of regular milk. I excitedly put them in the oven, at 375 degrees and set the timer for 15 minutes. My result was a big, gloppy mess that overflowed the muffin tin and dripped all over the bottom of my oven. The batter wasn’t even the slightest bit cooked, either. All in all, a bit of a disappointment.


Virginie August 2, 2013 at 11:24 pm

Yesterday, for my birthday I made those chocolate cupcakes and they were superb!! So moist and rich with so little calorie. Thank you for this wonderful recipe! It is a very simple recipe but very efficient. I couldn’t believe how moist and tasty they were! I made a very low fat cream cheese frosting with only 50g of icing sugar and some orange rind and essential sweet orange oil. It was superb. A total of 150 calories for those cupcakes + frosting. What a treat!

My husbands loves black forests and I was thinking of making this batter for his birthday cake. Any suggestions or tips as for cooking time?

As for the people who fail a recipe because they change all ingredients but blame it on the original recipe! LOL!


Liz Payntet August 3, 2013 at 4:05 pm

Oh dear god I just made these and I’m almost convinced they have more than 100 calories when eaten! They’re just too good! Thanks for sharing this recipe. I’m certainly going to become a regular!!!


Donna September 12, 2013 at 2:27 am

Thx so much for this recipe. Im looking forward to trying it out. I live in Bali and im not able to locate the apple cider vinegar. Is there something else i can use in its place?


Andie Mitchell September 12, 2013 at 9:52 am

Hi Donna,

Try fresh lemon juice in place of the vinegar!



Donna September 16, 2013 at 4:44 am

Thank you Andie you’re a legend. I made these yesterday for my teenage sons to take to school as a sweet snack. They loved them and i now have a freezer full of them :-) ps thx for your quick reply.


Jasmin September 17, 2013 at 6:44 am

this is sooooooooo yummie!!! tried it today and loved it, very moist inside. For the frosting: I`d took a low fat cream, added 2 tbsp PB2, 1 tbsp sugar and mixed it up until it gets stiff. This was a perfect match, it tasted like a heavy peanut butter frosting, but it wasn`t. :)

by the way, your site is great! i`m always watching for some low fat recipes and i get some from your site i really love!

greetings from beautiful switzerland :)


Emily October 12, 2013 at 10:34 am

I am looking for healthy cupcakes to make for the birthday of a little girl with weight struggles. I wanted her to have something delicious but something that wouldn’t contribute to the bad habits her parents are working to break. I came across your blog in my search. :) Thank you for sharing this, I will be using your recipe. I will also be posting it on my own blog soon, and will give you link love. Glad to have found you, and nice to “meet” you! :)


Shawn Doherty October 14, 2013 at 10:12 pm

So good! Thank you! I got so many compliments! One thing I would recommend is not to spray the cupcake liner with Pam-like spray because it made mine all loose and such. Other than that it was great! :)


Jeanna November 26, 2013 at 7:02 pm

My milk didn’t curdle. I used 1% and let is
Sit for over 30 min waiting? Help


Sonya January 13, 2014 at 9:21 am

Thank you for such a wonderful recipe…my 3 yr old son(much like me) is nuts abt chocolate so imagine my delight when I stumbled upon this recipe! Very happy to report that the cupcakes were fabulous….so much so that they didn’t survive the weekend. And I didn’t feel guilty about giving them to my son since the ingredients were fairly wholesome. I typically don’t give I’m too much sugar but c’mon brown sugar is doable right..? ESP to see those eyes light up and for those sticky, chocloatey thank you kisses..:-)
In fact we had a play date and his friend, a very tough customer, actually licked his bowl clean…well done with that recipe. It is now officially kid and mom approved..:-)


Tisha January 22, 2014 at 12:00 pm

I needed a chocolate cupcake recipe for my little girl’s 4th birthday party at school. I don’t like giving her really sugary foods, and there are some kids with egg and nut allergies there, so I thought I’d try these out. I’ve never much liked the flavor of baked goods that substitute applesauce for butter, but this time, it really worked! I used skim milk, regular ‘ol Nestle baking chocolate, and poked a few chocolate chips into each cupcake before baking. I also sliiiiightly underbaked them ( toothpick wasn’t completely crumb-free). I doubled the recipe and actually had enough for 36 cupcakes that came about level with the cupcake liner (I used an ice cream scoop to portion out the batter). I topped them with a strawberry cream cheese frosting. Even after being refrigerated overnight, these cupcakes were nice and moist and chocolatey. I personally like my desserts really rich and sweet, and I was surprised at how much I liked these. This recipe is going into my recipe collection ASAP!


Kristine February 12, 2014 at 11:59 pm

Oh wow these look amazing!! Would almond milk work instead of milk?


sonya March 6, 2014 at 1:28 pm

Kristine – ive made it with almond milk and the cupcakes come out much better than with regular milk (granted i usually have only 2% at home so almond milk is the go to choice).


Susan February 15, 2014 at 4:30 pm

These are so delicious that I’m planning to throw in a few mini chocolate morsels, add a little vanilla buttercream, and serve them at my daughter’s upcoming birthday party. I made a test batch for breakfast on Valentine’s day, and they’re already gone!


Maggie February 24, 2014 at 3:04 pm

I just put a half marshmallow on each one and put on broil for 20 seconds


sonya March 6, 2014 at 1:23 pm i had to jump back on and let everyone know that i’ve now made these cupcakes 4 times now and they are a hit every.single.time!!!

i also put a marshmallow on top for a few seconds … little boy inhaled them!!!

also, i’ve made them with almond milk and regular milk….almond milk works better for sure.

thank you andie for putting this recipe on. seriously…today my son wanted to have cupcakes for breakfast…and i didnt have to say no…:-)))

could you post or point me to some recipes of healthy, savory cupcakes for lunch for little people?

thanks so much!


Celestina March 11, 2014 at 1:30 am

One of my friends is a very devout vegan, so these cupcakes made her insanely happy! They always turn out so well, and having leftover applesauce is always a plus ;)
First time I made these cupcakes, the batter was a bit too watery, so when I’m using almond milk (sidenote: making these with chocolate almond milk is probably the best idea I’ve ever had), I usually add a tablespoon of cocoa powder. When I made these for my friends, who’s allergic to almonds, I decided to go on a whim and use soy creamer. Turned out great! Didn’t have to add any extra cocoa powder to thicken the batter, and the cupcakes were very creamy. Love how versatile this recipe is, and how guiltlessly delectable! :)


Julie April 6, 2014 at 11:17 pm

This may sound dumb, but can you ‘taste’ the applesauce? Like, does the applesauce make the cupcakes taste like apples? (sorry I’m new to this vegan thing haha)


Andie Mitchell April 7, 2014 at 4:20 pm

Not a dumb question! No, you cannot taste the applesauce and there’s no “appley” flavor, really. If anything, it just gives them a very moist texture.


Jen April 12, 2014 at 5:10 pm

These cupcakes are delicious! I made them for my friend’s baby shower and she loved them!


Jessica May 26, 2014 at 9:36 pm

I made these cupcakes with the full cup of whole wheat flour and they were still really good!


kenny lindsay July 11, 2014 at 12:29 pm

I altered the above recipe for my wife and added a few more ingredients
she is dairy and soy intolerant and the cocoa slows her digestion down
so even though the above recipe is great
thought I would alter it to avoid the cocoa and see what I came up with

They result was very moreish

here is my tweaked version

these are the differences to the original

1 cup almond milk
1 cup plain flour
1/4 cup cornflour
3/4 cup packed dark brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
pinch of nutmeg
1 tsp golden syrup

not sure how it would effect the calorie count

hope you like


Regine December 24, 2014 at 1:46 am

Ello! Can i enquire if it is ok to use cold milk?


Andie Mitchell December 24, 2014 at 7:12 am

Hi Regine! Yes, cold milk (dairy or nondairy) works just fine!



veronica January 11, 2015 at 10:40 pm

I used soy milk and doubled the recipe they came out very light and not very moist


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