Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 tsp baking soda

  3. 1/2 tsp baking powder

  4. 1/4 tsp salt

  5. 1/2 cup unsweetened cocoa

  6. 1/2 cup light brown sugar, packed

  7. 1/4 cup granulated sugar

  8. 1 large egg

  9. 2 tsp vanilla extract

  10. 1/4 cup unsweetened applesauce, strained

  11. 1 cup low-fat buttermilk

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 350 degrees. Lightly spray two 12-cup mini muffin pans with nonstick cooking spray. In a medium bowl, combine flour, baking soda, baking powder, salt and cocoa powder. In a large bowl, beat the sugar and egg together with a hand whisk or wooden spoon. Add vanilla extract and applesauce and stir well. Gradually add flour and buttermilk alternately, stirring well with each addition, starting and ending with flour. Stir until just combined. Fill the mini muffin pans 3/4 full. Bake for 10-12 minutes, until a toothpick placed in the center of the cakes comes out clean. Makes 24 mini chocolate cakes. Per mini cupcake: Calories 74, Calories from Fat 6, Total Fat 0.6g (sat 0.3g), Cholesterol 9mg, Sodium 103mg, Carbohydrate 15.1g, Fiber 0.8g, Protein 1.8g


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