If you have a sweet tooth, you know how difficult it can be to give up your favorite sweet treats. Here is a healthier chocolate cupcake recipe that you can enjoy the next time a craving hits. This recipe contains bittersweet chocolate, which is extra dark chocolate. Dark chocolate contains the same pigments (flavonoids) that are found in blueberries, grapes, and some teas. These pigments are essentially antioxidants that help fight artery-clogging free radicals. And some studies indicate that dark chocolate can reduce blood clots.
Sweets that are better for you? Yes, please! It’s time for you to put on your apron and pull out the mixer.
Bittersweet Chocolate Cupcakes
1 ½ cups all-purpose flour
½ cup dark brown sugar
½ cup granulated sugar
¾ teaspoon baking soda
¼ teaspoon salt
2 ounces bittersweet chocolate, chopped fine
¼ cup unsweetened cocoa
2 tablespoons unsalted butter, softened
½ cup boiling water
½ cup low-fat sour cream
½ cup low-fat buttermilk
2 large eggs
Prepared frosting, such as a healthy cream cheese frosting
Preheat oven to 350 degrees F, and prepare muffin tin by placing 15 liners into the tin molds. Add flour, both sugars, baking soda, and salt into a bowl; whisk until combined. Sift mixture into a new bowl using a sieve. Discard any lumps. In a separate heatproof bowl, add chocolate, cocoa, and butter. Pour ½ cup boiling water on top of mixture. Let stand for 2 minutes and then whisk until smooth. Add sour cream, buttermilk, and eggs to the bowl with chocolate; whisk until combined and smooth. Add dry ingredients; whisk until combined and smooth. Evenly divide batter into the cupcakes molds/liners. Place tin on the middle rack in the oven. Bake for about 20 minutes, until a wooden toothpick inserted into the center of a cupcake comes out clean. Cool for a couple of minutes before transferring cupcakes to a wire rack to finish cooling. Frost with prepared frosting. Yields 15 cupcakes.