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Healthified Chocolate Frosted Cupcakes

Healthified Chocolate Frosted Cupcakes
Recipe Tip
What is “Healthified”?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

12

reviews

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Based on 19 ratings

65% less sat fat • 46% fewer calories • 67% less fat than the original recipe—see the comparison. Serving a healthy dessert at your next party? Let them eat cupcakes! From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr 20 min
makes:12 cupcakes
Cupcakes
1 1/4cups Gold Medal® all-purpose flour
2/3cup granulated sugar
1 1/2teaspoons baking powder
1/4teaspoon salt
1/2cup fat-free (skim) milk
1/3cup unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
2teaspoons vanilla
3egg whites
Frosting
1 1/2cups powdered sugar
1/4cup unsweetened baking cocoa
2tablespoons unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
2teaspoons vanilla
1to 3 tablespoons fat-free (skim) milk
1.Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2.In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
3.Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
4.Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
5.In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.
High Altitude (3500-6500 ft): Increase flour to 1 1/3 cups. Decrease baking powder to 1 1/4 teaspoons. Heat oven to 375°F and bake 20 to 24 minutes.
Nutritional Information
1 Cupcake: Calories 230 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 130mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 26g); Protein 3Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
12 Reviews

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Pretty Good
These aren't too shabby - a little spongy but overall great flavor and the frosting was fabulous.
Posted at 1:25 PM on December 28 2011 by AStolper
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Point Value
It would be really helpful if you included the Point Value per serving. Thanks
Posted at 12:28 PM on November 23 2011 by Fatgirlmama
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Cupcakes
Using applesauce in cookies will not work, there is no real "healthy" way to make, make sure your butter is either real or made without the partially hydrogenated oils, read the labels, if this is in your 'butter' or 'margarine' skip it...super unhealthy indeed....All purpose flour is white flour.
Posted at 12:28 PM on November 23 2011 by SammyG
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Posted at 11:43 AM on November 23 2011 by mrschef
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Posted at 11:37 AM on November 23 2011 by Fawne
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Just O.K.
I made these twice. 1st time I used applesauce and splenda substitues and they turned out like rubber. 2nd time, I followed the recipe exactly and they still seemed a little firm. Mine did not rise as much, but they tasted okay. These are a good alternative and I will try making them again.
Posted at 3:13 PM on March 19 2010 by
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Make this recepie healthier
To make this recipe even healthier, substitute the butter for EVOO, replace the sugar with Sucanat or Stevia and semi-sweetened chocolate with unsweetened. Glad to see no salt.
Posted at 12:17 PM on January 19 2010 by Even Healthier
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netherland question
by all purpose flour they mean not bread flour so yes white flour sounds right.
Posted at 4:52 PM on September 18 2009 by 2aurora2
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These cupcakes weren't bad, but were a little dry and salty. The frosting was very tasty though. I plan on making them again and experimenting with them.
Posted at 9:45 AM on March 20 2009 by codymcdermitt
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To answer your question, you can use unsweetened applesauce in replacement of the butter for the cake batter, but I would not suggest replacing the 2 tbsp. butter in the frosting. Also, a sugar substitute such as splenda for baking will cut the sugar calories in half. great recipe! You can have your cake and eat it too!!...but still in moderation of course :O)
Posted at 9:42 AM on June 11 2008 by Health Nut 77
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"healthified" cupcakes
why remove the yellow of the egg? the egg is a perfect food, we need some fat in our diet, its good for us... natural, as it comes is much more healthy than any other choice, the white of the egg imulsifies the yellow making it more digestible but at least you are not suggesting artificial sweeteners, or eggbeaters as many of these sites that offer to "healthify" recipes
Posted at 9:42 AM on June 11 2008 by me
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question
Isn't possible to use applesauce instead of butter (seems like a healthier choice)? And what is all-purpose flour? We (in the Netherlands)only have white flour or wheat flour.
Posted at 9:35 AM on June 10 2008 by peach