Lighter Chocolate Cupcake
You can literally have your cake and eat it too with this light chocolate cupcake. Enjoy a large cupcake with topping for just 4 WW SP!
Ingredients
- 1 cup all purpose flour
- 1/3 cup cocoa powder unsweetened
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 2 tbsp canola oil
- 1 egg
- 3/4 cup Greek Yogurt 0% fat
- 1 Pinch of salt
- 1/2 cup brewed coffee or 1/4 cup espresso mixed with 1/4 cup water, room temp
- Cool whip and desired toppings
Instructions
- Preheat oven to 350F
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cocoa powder
- In a separate bowl, whisk together egg, canola oil, Greek Yogurt and pour into dry mixture. Whisk together to combine.
- Pour in coffee (should be room temp so it doesn’t cook the egg) and whisk entire mixture until you have a uniform batter.
- Pour into a greased or lined cupcake pan, filling each cup roughly halfway. I like to use silicone baking cups to make life easier- no greasing required!
- Bake for 20-25 minutes, until a toothpick comes out clean
- Let cool completely, then frost with Cool Whip, add toppings, and enjoy!
Nutrition
Calories: 109kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 14mgSodium: 123mgPotassium: 75mgFiber: 1gSugar: 9gVitamin A: 20IUCalcium: 30mgIron: 1mg
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