Skinny Dark Chocolate Frosted Cupcakes

So, it’s summertime. This means we deprive ourselves of all the sweet treats we crave in order to keep our slim summer bodies, slim. Right?

Umm…speak for yourselves! Are you crazy!? Your girls here at C&C need a sweet fix every now and then (if not daily), am I right? If you ask us…we crave sweets even more during the summertime. Because, truth be told…yes, we are trying to stay slim and trim…which means one important thing. We are hungry! ?

With that said…don’t tell these girls we can’t enjoy the best things in life every now and then…and especially don’t deprive us of our sweets! Here is where today’s featured post comes into play.

Think cake. Think soft, pillow-y, chocolaty, oh, and frosted cake. Oh my goodness. ?

That’s right. We are getting into some delicious and skinny cupcakes today, y’all! Also, with our birthday coming up in a week or so, we thought this would be a perfect time to experiment for the upcoming occasion!

Cue the sprinkles, please! ?

Yes, we found a very clever way to have our (cup)cake and eat it too with these skinny chocolate frosted cupcakes! They are pure chocolate deliciousness finished with a light and fluffy coconut milk frosting to quite literally top it all off! You would never guess they are “skinny”.

Get your ingredients out and get baking, babes! You are going to love how these taste, and how you feel after eating two…or three! ??

What You Need

Cupcakes:

1/2 cup unsweetened dark cocoa powder

1/2 cup unsweetened cocoa powder

3/4 cups gluten-free flour

1/4 tsp sea salt

2 tsp baking powder

2 eggs

2 Tbsp coconut oil (liquid or melted)

1 Tbsp pure vanilla extract

2/4 cup plain Greek Yogurt (nonfat)

2/3 cup agave or maple syrup

1/4 cup almond milk

Frosting:

1 can coconut milk (chilled in fridge overnight)

2-3 tsp pure vanilla extract

Step by Step

1. Preheat your oven to 350 degrees. Line a muffin pan with parchment liners.

2. Set aside two mixing bowls.

3. In one bowl, combine your dry ingredients – flour, cocoa powders, baking powder, and salt. Whisk together.

4. In the second bowl, whisk together the oil, eggs, and vanilla. Then add in your Greek Yogurt and whisk until smooth. Stir in your agave or maple syrup.

5. Add your dry ingredients to your wet ingredients and mix together until incorporated. Then add in your milk. The batter will be thick.

6. Divide your batter between the muffin liners (about 3 Tbsp. each). Bake for 20 minutes.

7. Let cool for 5-10 minutes and then transfer to a wire rack to cool completely.

8. Grab your can of coconut milk that has been removed from fridge (let thaw for 5-10 minutes).

9. Scoop out the top portion of coconut milk that is thick and a creamy consistency. Do not add the watery part at the bottom (if you get a little in there it’s fine).

10. Grab your electric mixer and mix until fluffy. Add in some vanilla extract to preferred taste.

11. Either frost with a knife or grab a piping bag and pipe your coconut milk frosting on top of your cupcakes. Add sprinkles or whatever other topping you want!

Viola! Enjoy immediately!