3/4 cup granulated sugar (I used 1/2 cup Sugar in the Raw)
1/2 cup canola oil
2 large eggs
3/4 cup frozen wild blueberries, thawed (but not drained)
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup unsweetened cocoa powder, sifted
1½ teaspoons baking powder
1/4 teaspoon salt
1/4 cup mini semi-sweet chocolate chips
For the Frosting …
1 cup powdered sugar
1/4 cup unsweetened cocoa powder, sifted
2 tablespoons buttery “spread” (we used Smart Balance Buttery Spread with Flax)
2 tablespoons 1% low-fat milk
1/2 teaspoon vanilla extract
1. Preheat the oven to 350°F. Lightly oil or coat muffin cups with nonstick cooking spray and set aside or use cupcake papers.
2. Place the sugar and oil in a large bowl and beat at medium speed until well blended, about 1 minute. Add the eggs, blueberries (and their juice), milk, and vanilla extract, and continue to beat on medium until the blueberries are broken up a bit and well incorporated, 1 more minute. Scrape down the sides of the bowl if necessary.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, and salt. At low speed, gradually beat the flour mixture into the liquid mixture until just combined. Stir in the chocolate chips.
4. Spoon the batter evenly into the prepared muffin cups, filling almost to the top. Bake for 15 minutes for mini cupcakes and 20 minutes for the regular size, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting.
5. To make the frosting, place the powdered sugar, cocoa powder, buttery spread, milk, and vanilla extract in a bowl and beat at low speed until blended. Raise the speed to medium once the sugar is incorporated and continue to beat until creamy. Spread the frosting over the cupcakes, and garnish as desired.
Makes 24 Mini Cupcakes or about 12 regular cupcakes
I love cupcakes and I love chocolate, but I also love to eat healthy. So I searched around google trying to find a healthy chocolate cupcake recipe and stumbled upon this one.
Chocolate is actually heart healthy! Chocolate contains flavonoids which act as antioxidants. It can lower blood pressure and lower cholesterol. Did you know that it stimulates endorphin production, which gives a feeling of pleasure and contains serotonin, which acts as an anti-depressant? The darker the chocolate the better.
Blueberries are also a main ingredient in this cupcake. They are also an antioxidant powerhouse! They have cardio-protection, benefit vision (protect against macular degeneration), protect the brain from oxidative stress, and can protect against certain cancers. http://www.whfoods.com
These tasted wonderful. I loved the cake part of them the best. They had a great texture and flavor. The icing was a little sweet for me, so if I make these again, I may search for a different frosting recipe for them. I had so much fun making them. My favorite part is decorating the tops. One thing I learned is if you're going to use any type of sprinkles or anything, you must sprinkle them the moment you put the frosting on, or the frosting starts to set and the sprinkles won't stick to it. I also had to put these in the refrigerator for a little bit to harden the frosting up more.
This was my first attempt at making chocolate cupcakes and they didn't turn out bad at all. I think making cupcakes can become addicting. I absolutely LOVE the show Cupcake Wars on the Food Network. Just from me making cupcakes a couple of times now, I must say, it takes great skill in order for those people on the show to be able to make cupcakes with no exact recipe to follow, crazy ingredients to pick from, try to be the most unique and all under a certain amount of time. Those people on the show are very talented! :)
You will probably see a lot more cupcake recipes on here in the future.
If you have any must try cupcake recipes, please pass those along, too.