Happy Monday! Well, only semi happy here, to be perfectly honest. My team lost the Super Bowl yesterday. Lost big. Lost bad. And we were so pumped! The whole family, M and J, all of us, were so into it. Dabbing. Chants. Cheers. Excitement! But we lost. Sigh. That was yesterday, and this is today. So now, I’m all about Valentine’s Day! If you follow me on Instagram, you might have seen that I don’t buy candy for my kids. Ever. They get it at preschool, from family on occasion and I do buy a little as Santa Claus or the Easter Bunny, but that’s it.
It works pretty great because they never, ever ask me for candy. Because mama doesn’t buy candy. It’s already ingrained, so there’s just no battle there. #onelessthing However, that doesn’t mean they are deprived. Far from it. Behold:
Healthy chocolate mini cupcakes
These double chocolate mini cupcakes have been a big hit at our house this Valentine’s Day. I also made some regular size cupcakes out of these and M was a very happy girl. Does it get better than cupcakes? Not when you are 4, apparently. And these unbelievably soft, light, chocolate-loaded cupcakes, well, these make mama happy too. They’re 100% whole wheat, low in sugar and don’t have any butter or oil. Plus, they are so sweet that you don’t even need icing. All around, it’s a much healthier version of cupcakes. And you better believe I popped a couple myself! Also, just one bowl needed. So you won’t mind making a second batch 3 days after the first one has been devoured. Oh, and they are vegan-friendly as well. Just use soy milk and vegan chocolate chips. (M used to have a milk allergy - outgrown now! - so we’ve made lots of vegan treats.)
Oh, and in case you need some, I use mini muffin pans like this all the time - especially for the kids’ muffins. I recommend storing these little cupcakes in the fridge after the first day. (I actually like them cold so I keep them in the fridge once they’re cooled.) They freeze well, too, if you want to get the extras out of sight so you don’t eat.them.all. Because you will want to. They will whisper sweet chocolate nothings, beckoning you to snag just one more. #myfoodspeakstome Also, definite #portioncontrolproblems As I said, you can make these as healthy chocolate mini cupcakes or you can make full chocolate cupcakes. I prefer the small ones. It works better for my little ones to have a smaller sweet snack and I prefer having a couple little ones instead of a whole cupcake. Plus then I can have one every day. Or maybe multiple times a day… who’s counting?!
Just look at that! So very fudgy! Whether you make these for Valentine’s Day or just to satisfy the must.have.chocolate feeling, I hope you enjoy these super chocolatey mini cupcakes! XO, Kathryn P.S. Check out these other healthy chocolate treats:
- Healthy chocolate chip muffins
- Whole wheat chocolate baked donuts
- Healthy chocolate pancakes
- 5-minute healthy chocolate pudding
I use white whole wheat flour but you can use whole wheat flour or all-purpose flour if you prefer. You can make these mini cupcakes vegan by using a milk substitute and vegan chocolate chips. For full-size cupcakes, fill the muffin tins with paper liners and spray with cooking spray. (These don’t have butter or oil so they can stick really easily.) Bake the cupcakes at 350 for 22-24 minutes, until done. Let cool before removing. Makes 10 full-size cupcakes. You can also split the batch and make 6 big cupcakes and 12 mini cupcakes.
Wilton Perfect Results Non-Stick Mini Muffin and Cupcake Pan New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
