Best Fat Free Chocolate Cupcakes Ever! (Vegan & Sugar free too!)
If you haven’t already, check out my new ‘A Dessert Diet’s Ingredient Substitution list” and ‘A Dessert Diet’s Pantry Staples‘!!
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My SGD$2500 tablet computer is the love of my virtual life. It lets me make friends online in chatrooms, create coca cola cans in Blender, search for recipe ideas in Foodgawker, edit photographs in Photoshop, and download freebies from the World Wide Web.
Today, I discovered that my friend the tablet has new functions. Its a learner, like me.
A drop of cupcake batter landed right beside its heat emitter.
20 minutes later, the cupcake batter turned into a baked cupcakecookie.
The latest baking-cum-cooking device of the twentieth century. Apple should watch out.
I started experimenting of course.
In a small plastic bag, I placed semi-sweet mini chocolate chips. The bag I placed next to the heat emitter. 10 minutes later, the chocolate chips melted into warm glossy chocolate. I need no microwave.
Though I’m quite sure this tablet’ s gonna die really soon.
Let’s just hope it’s life won’t literally end ‘with a bang’. i.e. explode in my face
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I have to show you these Chocolate Cupcakes. They are terribly moist (sorry if you hate this word! but it is the most apt description I can think of), their tops are super chewy (have I told you how much I love cupcake/muffin tops????) and best of all, they are Chocolate Cupcakes.
Not just any flavour.
It’s Chocolate.
It means everything.
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I inverted the cupcakes for the photoshoot! Like my cupcake liners? I think they’re pretty! I have 300 of them. 😀 😀
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Sorry for the blurry photograph! It in no way reflects the texture of these crumbly cupcakes! –Same for the last picture in this post.
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Fat Free Chocolate Cupcakes
No. of servings: 10
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Ingredients
- 3/4 cup whole wheat pastry flour / white whole wheat flour/ all-purpose flour (you can substitute 1/4 cup of chestnut flour or peanut flour)
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 9 tbsp pure maple syrup/ agave syrup
- 20 drops stevia extract
- 6 tbsp eggs/ (Vegan version: 2 tbsp flax meal plus 6 tbsp water, whisked together)
- 2 tsp vanilla extract
Directions
- Whisk together wet ingredients in a big bowl.
- Mix dry ingredients in another bowl.
- Sift dry ingredients into bowl of wet ingredients.
- Mix well with spoon or ladle.
- Pour into cupcake linings.
- Bake at 350F/180°C for 25 minutes or until a toothpick comes out clean.
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Easy peasy!
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Those cupcakes do look divine! some day my dell is going to blow up on me with all that heat production.. it definitely works well as a heater in winter.. summer is another story.
It’s too bad we don’t have winter here! A free heater would be great 🙂
i found your list helpful 🙂 But i also think you should include your other substitutions, like your stevia/agave substitutions and your egg replacements! Those are equally helpful and healthy methinks 😀
Hee I forgot about those! Thanks for reminding me! 😀
Yummy! I love how they are only 110 calories! 🙂
I made these today. I doubled the batter, which made 12 cupcakes, and frosted them with a delish frosting recipe I made up and happens to be -super- healthy!(; I also added flaked coconut. They turned out PERFECT! Before I put the frosting on, I noticed how perfect the tops were! Big, fluffy, soft, yet crunchy. yum 😀
Awesome! I’m so glad you tried enjoyed it. The tops are my favourite!
I love your new layout! It is fabulous!
Thanks!
hi im looking for a recipe thats fat free and sugar free for my cup cakes, also any ideas for sugar free frosting i would apreciate any ideas, thank you