Ready in 45 minutes
Applesauce adds moisture and replaces fat in these rich-tasting chocolate cupcakes. Double the recipe and freeze the extras.
Preheat oven to 350F (175C).
In a medium bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda and salt.
In another bowl, combine applesauce, egg whites, oil and vanilla; beat until blended. Add flour mixture to applesauce mixture and stir just until evenly moistened. Stir in chocolate chips. Spoon the batter into 12 paper-lined muffin tins.
Bake for approximately 25 minutes until centers spring back when lightly pressed. Cool cupcakes on a rack.
nads13 2y agoHow is this dairy free
pamelakealohananistanton 2y agoCupcakes came out dense and not moist at all. Batter wasn't too bad though.
williamgunn 3y agoThe sugar and egg white is what gives it most of it's structure, so it gets drier when it's cool.
Jeacre 4y agoI must have made it wrong, or this recipe is bad. After creating a batch 2 times i found that they were not moist at all, They tasted OK. But im not sure why they werent moist.
Liya89 4y agoIt's delicious how many calories is it for one cupcake?
ChefRebecca123 4y agoOk I am going to make it without applesauce
FriendsChef7777 4y agoIs thos recipe sugar free? I have to watch my sugar
Mistikaldarkhope 4y agoVery rich and tasty. I used a marshmellow cream frosting. They went great together.
Avikemyr 4y agoI made these with 1/2 cup raspberry apple sauce and 1/2 cup pomegranate apple sauce. I skipped the chips. Still satisfied the chocolate craving in the house. I topped them with a cream cheese frosting.
Kandydolz 5y agoI thought the flavor a little strong, but that very well may have been due to the amount of chocolate chips I used. It was not quite as moist as I had been hoping.