Craving something sweet but worried about your diet? Prepare to have your chocolate dreams come true with these incredible Low Point Chocolate Cupcakes that prove you don't have to sacrifice flavor for fitness! Imagine biting into a rich, moist chocolate cupcake that's not only delicious but also diet-friendly - sounds too good to be true, right? These cupcakes are about to become your new secret weapon in satisfying your dessert cravings without derailing your health goals.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This allows the oven to reach the right temperature for baking the cupcakes.
- Line a standard 12-cup muffin tin with cupcake liners. This will prevent the cupcakes from sticking and make for easy removal once they are baked.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 cup of sugar, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are evenly mixed.
- In a separate bowl, mix together 1 cup of water, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a ladle or a measuring cup, evenly distribute the batter into the lined muffin tin, filling each cup about two-thirds full. This will allow space for the cupcakes to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with your favorite low-point frosting or enjoy them plain. Serve and enjoy your delicious Low Point Chocolate Cupcakes!
Tips
- Measuring Matters: Use precise measurements to ensure the perfect texture and point count.
- Don't Overmix: Stir the batter just until ingredients are combined to keep the cupcakes light and tender.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain their shape.
- Storage Tip: Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Customize Wisely: If adding frosting, choose a low-point option to keep the overall point value low.
- Room Temperature Ingredients: Let wet ingredients come to room temperature for better mixing and consistent results.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
