These one bowl chocolate cupcakes with Nutella and cream cheese frosting are 80% healthy and 20% sinful. Unlike traditional cupcakes, I’ve used soy milk, yogurt, coconut oil and a blend of flours (all purpose and kamut) to create a lip-smacking cupcake that doesn’t leave you feeling guilty about piling it high with a luscious Nutella and cream cheese frosting. Since these cupcakes are for a 12-year-old’s birthday party, I’ve decided to use granulated sugar, although I do plan to experiment with brown sugars and natural sweeteners in the future so stay tuned for an update on this post with an optional sugar substitute that will make these cupcakes even healthier.
My unofficially adopted Italian niece, or Sweet Pea as I call her, is 12 years old today. What a great age. Do you remember that year of freedom when you were still a child but on the verge of being an adolescent? Do you recall when you still looked for a hand to hold or an evening cuddle, but felt independent for the first time and knew you could do without? What a great moment when you had a taste of responsibility but didn’t have the weight of the world on your shoulders. Your parents’ trusted you to ride your bike to a friends or stay an afternoon alone at the house, but your weren’t expected to act like an adult. You could still be goofy and weren’t criticized for your playfulness.
My Sweet Pea is far wiser than she knows. Only this morning she was telling me how she was so excited to hang out with her friends tonight and be “stupid”, not in the unintellectual sense, she confirmed, just silly. Good for you, Sweet Pea. Even she understands that every now and then she should enjoy some frivolous and carefree moments, without exclusively thinking of the future and how to achieve her grand goals. My advice to you throughout this year and those to follow is to never lose that adorable silliness of yours. This morning I reminded you to enjoy your life to its fullest, citing the phrase by Oscar Wilde, “Life is too important to be taken seriously.” Work hard for the dreams you want to achieve, yet don’t forget that the world is a giant playground ready to be explored. Happy Birthday, Sweet Pea. I love you!
- Makes 24 cupcakes
- ¾ cup (177 ml) milk (I used soy milk)
- 1 tablespoon (15 ml) white vinegar
- 2 cups (275g) flour (I used 1 cup all purpose (125g) 1 cup (150g) kamut flour)
- 1½ cups (308g) granulated sugar
- ½ cup (43g) unsweetened cocoa powder
- 2 (12g) teaspoons baking soda
- 1 teaspoon (5g) sea salt
- ¾ cup (180g) plain yogurt
- ½ cup (118ml) oil (I used extra virgin coconut oil)
- 1 teaspoon (5ml) pure vanilla extract
- 1 egg, room temperature
- 2 tablespoons (28g) unsalted butter at room temperature
- 1 cup ( 225g) cream cheese, at room temperature
- ½ cup (56g) powdered sugar
- ½ cup (144g) Nutella
- Preheat oven to 350°F (176°C).
- Fill a measuring cup ¾ full with milk and add 1 tablespoon white vinegar. Let rest 5 minutes.
- In a large bowl whisk together: flour(s), sugar, cocoa powder, baking soda and sea salt.
- Add the plain yogurt and milk/vinegar mixture and whisk together until combined.
- Whisk in the oil.
- Add the vanilla extract and egg and whisk until just combined.
- Line two muffin pans with 24 cupcake liners. Divide the batter equally among the cupcake liners.
- Bake for 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Bite into a warm cupcake or cool completely on a wire rack before frosting.
- Using an electric mixer, blend the butter and cream cheese until smooth.
- Add the powdered sugar; mix.
- Add the Nutella and mix until combined.
they look yummy!
Thank you, Dina. They are super easy to make, the muffins are healthy and the frosting is 20 % of delicious indulgence. 🙂
How long can the cupcake be kept in room temp?
Hi Kristen, unfrosted cupcakes covered and stored at room temperature will keep well for 1-2 days. With any cream cheese frosting, it’s best to decorate/assemble the cupcakes immediately before serving to avoid risking bacteria growth or souring if left at room temperature. I’ve left mine out for a few hours and they were fine, but I wouldn’t suggest much longer than that to be on the safe side. For leftover frosted cupcakes store covered in the fridge and take out and let them come to room temperature before eating. I hope this helps!