Best Low Fat Low Cholesterol Chocolate Cakecupcakes Recipes

Low Fat and Low Cholesterol Chocolate Cupcakes image

Provided by Kittencalrecipezazz

Categories Dessert

Time 40m

Yield 18 cupcakes

Number Of Ingredients 7

1 cup boiling water
1 cup salad dressing, miracle whip is good (not low fat or light)
1 teaspoon vanilla
2 cups all-purpose flour
1 cup sugar (if you prefer sweeter, add 1-2 tbsp more)
1/2 cup baking cocoa
2 teaspoons baking soda

Steps:

Preheat oven to 350°F.
Grease or paper-line muffin cups.
In a mixing bowl, combine water, salad dressing and vanilla.
Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
Fill muffin cups two-thirds full.
Bake for 20 minutes, or until cupcakes test done.
Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.

Low Fat Chocolate Cupcakes image

Provided by AltB8878

Categories Dessert

Time 35m

Yield 24 delicous cupcakes, 24 serving(s)

Number Of Ingredients 9

3 cups of soft wheat flour (no all purpose, whole wheat works too)
1 1/2 cups unbleached cane sugar
1/2 cup best cocoa powder (Honestly, Hershey's is great)
2 teaspoons baking soda
1 teaspoon salt
10 tablespoons oil (anything BUT olive oil)
2 tablespoons white vinegar
2 teaspoons vanilla
2 1/2 cups water

Steps:

Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.