Heart-Healthy Decadent Chocolate Cupcakes with Buttercream Frosting

Indulge in the rich, chocolatey goodness of these *Heart-Healthy Decadent Chocolate Cupcakes with Buttercream Frosting*—proof that dessert can be both delicious and nourishing! Made with wholesome whole wheat pastry flour, antioxidant-rich cocoa powder, and sweetened naturally with maple syrup, these cupcakes are moist, flavorful, and better-for-you without compromising on taste. A touch of unsweetened applesauce and heart-smart avocado oil keep the batter light yet decadent, while a creamy, cloud-like buttercream frosting adds the perfect finishing touch. Ready in just 40 minutes, this recipe is great for guilt-free indulgence and special occasions alike. Serve them fresh out of the kitchen, or store them for up to two days—either way, these cupcakes are bound to impress! Perfect for fans of healthy baking, chocolate lovers, and anyone seeking an elevated treat.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1 cup Whole wheat pastry flour
• 0.5 cup Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Unsweetened applesauce
• 0.25 cup Avocado oil
• 0.5 cup Maple syrup
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Low-fat milk
• 0.5 cup Unsalted butter
• 2 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 2 tablespoons Low-fat milk (for frosting)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, whisk together the applesauce, avocado oil, and maple syrup until well combined.

Step 4

Add the eggs and vanilla extract to the wet mixture, whisking until smooth.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat milk, and mix until just combined. Be careful not to overmix.

Step 6

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

To prepare the frosting, beat the unsalted butter in a large bowl until smooth and creamy.

Step 10

Gradually add the powdered sugar, a little at a time, beating until well combined.

Step 11

Add the vanilla extract and low-fat milk, and continue beating until the frosting is light and fluffy.

Step 12

Once the cupcakes are completely cool, frost them using a piping bag or spread the frosting with a butter knife.

Step 13

Serve these heart-healthy chocolate cupcakes immediately or store them in an airtight container for up to two days.

Nutrition Facts

Serving size	(1019.3g)

Amount per serving	% Daily Value*
Calories	3034.9

Total Fat 122.5g	0%
Saturated Fat 44.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 506.8mg	0%
Sodium 1920.2mg	0%
Total Carbohydrate 485.7g	0%
Dietary Fiber 30.8g	0%
Total Sugars 361.8g
Protein 43.3g	0%

Vitamin D 147.2IU	0%
Calcium 354.2mg	0%
Iron 12.1mg	0%
Potassium 1399.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.3%

Protein: 5.4%

Carbs: 60.4%