Somewhat Healthy Chocolate Cupcakes

Sweets and health food normally don't mesh well.  I've had meh cakes stuffed with yogurt, prunes and even spinach that somehow just aren't so tasty despite being better for me than the original.

For Soren's birthday, I wanted to bake some cupcakes for an after-lunch treat, and stumbled upon a recipe that I tore out of some unknown magazine (could have been Prevention).  I must say they were pretty tasty.

Now I didn't say icing was healthy, which kind of negates the healthy part of these cupcakes, but oh well.  I didn't have Neufchatel, like the original calls for, so I made a chocolate buttercream frosting.

The candy bunnies were added per request of the birthday boy.  And sprinkles. Loads of them.  I'd much prefer coconut, but then again it's not my birthday.

Healthier Chocolate Cupcakes (makes 2 dozen cupcakes)

• 2  1/2 all-purpose flour
• 1 1/2 cup granulated sugar
• 1/2 cup cocoa powder (sifted)
• 2 tsp baking soda
• 1/4 tsp salt
• 1 cup water
• 1 cup plain lowfat yogurt
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 2 egg whites
• 4 tbsp cooled coffee
• 2 tsp vanilla extract

Heat oven to 350 degrees F.  Line 24 cups of 2 standard-sized muffin tins (or spray with oil if not using paper liners).

Whisk together flour, sugar, cocoa, baking soda and salt.

In another bowl, combine water, yogurt, oil, applesauce, eggs, coffee, and vanilla.  Beat with an electric mixer until combined and smooth.

Slowly add the dry ingredients, and blend until thick and thoroughly combined.

Fill the muffin cups with batter, about 2/3 full.  Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool before frosting.

Frosting (from the recipe, not what I used)

• 4 oz Neufchatel (or lowfat cream cheese)
• 1 cup confectioner's sugar
• 1 cup heavy cream

My frosting, a buttercream:

• 1 cup softened butter
• 1/4 cup cocoa powder, sifted
• 1 cup confectioners' sugar
• 1 tsp vanilla
• 2 tbsp milk (more or less, to thin the frosting as needed)

With an electric mixer, cream together the ingredients, then spread on the cupcakes.  If not serving right away, store these cupcakes in the fridge.  Enjoy!