Satisfy the most stubborn chocolate craving with these deliciously moist Chocolate Cupcakes. They are light and airy with just 90 calories and 13g carbohydrates each—a Weight Watchers' dream dessert.
I love cupcakes because—like cookies—they are naturally portion-controlled into single servings. And they can easily be shared with friends and family.
90-Calorie Chocolate Cupcakes
How Many Calories and WW Points in these Chocolate Cupcakes?
According to my calculations, each cupcake has just 90 calories.
To see your WW Points for this recipe and track it in the WW app or site, Click here!
90-Calorie Chocolate Cupcake Ingredients
- Unsweetened cocoa powder
- Hot water
- Zero-calorie sweetener
- Brown sugar
- Low-fat milk
- Vanilla extract
- Egg
- Light mayonnaise
- All-purpose flour
- Baking powder
- Baking soda
How to Make 90-Calorie Chocolate Cupcakes, Step-by-Step
Step 1: Gather and prepare all ingredients.
Ready to make the cupcakes
Step 2: Preheat oven to 325F degrees. Line a standard muffin tin with 12 cupcake liners and spray with non-stick baking spray.
Step 3: Add cocoa powder to a large mixing bowl (affiliate link). Pour in hot water and whisk until smooth.
Whisk the cocoa powder and hot water until smooth
Step 4: Add no-calorie sweetener and whisk until smooth. Add brown sugar, milk, vanilla, egg and mayonnaise and whisk until smooth.
Step 5: Slowly sift flour, baking soda and baking powder into wet mixture and whisk until thoroughly combined.
Whisking in the flour, baking powder and baking soda until well mixed
Step 6: Divide batter evenly among 12 muffin cups, scooping about ¼ cup batter into each one.
Divide batter evenly among 12-cup muffin tin
Step 7: Bake about 15 minutes, or until a toothpick inserted in the center of cupcake comes out clean.
Fresh baked chocolate cupcakes
Step 8: Remove and cool in pan for a minute or two before removing cupcakes to wire rack to cool completely.
Cool cupcakes on wire rack
Step 9: If desired, sprinkle cupcakes with powdered sugar before serving.
Step 10: Store any leftover cupcakes in an airtight container at room temperature.
Deliciously moist chocolate cupcakes
Recipe Notes
Why add mayonnaise to these cupcakes?
Mayonnaise is essentially just eggs and oil and it works extremely well when mixed into chocolate batter. It adds richness, boosts the moisture level and keeps the fresh taste a little longer than if you didn't use it.
This delicious batter can also be used to make a cake. Instead of baking in a muffin tin, pour batter into a 9-inch round cake pan that has been sprayed with non-stick spray. Bake at 350F degrees for 13-18 minutes, or until a toothpick inserted near the center comes out clean.
Granulated Non-calorie Sweetener?
This recipe calls for a granulated non-calorie sweetener that measures 1:1 for sugar. If you use a sweetener that doesn't measure 1:1, (such as Stevia or Truvia (affiliate link)) you will need to adjust the amount you use accordingly.
Serving Suggestions
Enjoy these light and airy chocolate cupcakes plain, or with a light dusting of powdered sugar or icing. Additionally, you can top these cupcakes with chopped nuts or your favorite sprinkles or sanding sugar right before they go into the oven.
Chocolate cupcake with powdered sugar
How to Store Leftover Cupcakes
Leftover cupcakes can be store at room temperature in an airtight container.
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90-Calorie Chocolate Cupcakes
Ingredients
- 6 tablespoons unsweetened cocoa powder
- ½ cup hot water
- ¾ cup *granulated zero calorie sweetener (Such as Splenda of Lankato Monkfruit)
- 2 tablespoons brown sugar
- ⅓ cup low-fat milk (I used unsweetened almond milk)
- 1-½ teaspoons vanilla extract
- 1 large egg
- ½ cup light mayonnaise
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 325F degrees. Line a standard muffin tin with 12 cupcake liners and spray with non-stick baking spray.
- Add cocoa powder to a large mixing bowl. Pour in hot water and whisk until smooth.
- Add no-calorie sweetener and whisk until smooth. Add brown sugar, milk, vanilla, egg and mayonnaise and whisk until smooth.
- Slowly sift flour, baking soda and baking powder into wet mixture and whisk until thoroughly combined.
- Divide batter evenly among 12 muffin cups, scooping about ¼ cup batter into each one.
- Bake about 15 minutes, or until a toothpick inserted in the center of cupcake comes out clean.
- Remove and cool in pan for a minute or two before removing cupcakes to wire rack to cool completely.
- If desired, sprinkle cupcakes with powdered sugar before serving.
- Store any leftover cupcakes in an airtight container at room temperature.
Recipe Notes
Mayonnaise is essentially just eggs and oil and it works extremely well when mixed into chocolate batter. It adds richness, boosts the moisture level and keeps the fresh taste a little longer than if you didn't use it. *Granulated Non-calorie Sweetener?
This recipe calls for a granulated non-calorie sweetener that measures 1:1 for sugar. If you use a sweetener that doesn't measure 1:1, (such as Stevia or Truvia) you will need to adjust the amount you use accordingly. This delicious batter can also be used to make a cake. Instead of baking in a muffin tin, pour batter into a 9-inch round cake pan that has been sprayed with non-stick spray. Bake at 350F degrees for 13-18 minutes, or until a toothpick inserted near the center comes out clean. Serving size: 1 chocolate cupcake Click here to see your WW Points for this recipe and track it in the WW app or site. 2 *PointsPlus (Old plan)
Recipe source: Eat More of What You Love (affiliate link) by Marlene Koch
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these One Bowl 90-Calorie Chocolate Cupcakes, you might also like
- Mini Double German Chocolate Cupcakes
- Guilt-Free 7-Up Cupcakes
- Carrot Cake Cupcakes Made Lighter
- Skinny Chocolate Banana Muffins
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Dale
These were the worst cupcakes I ever made. I had to throw the whole batch out. A big waist of time and money. The tasted awful. All you could taste is the artificial sweetener. I used stevia. There was way too much sweetener. I repeat they were awful.
Martha McKinnon
Hi Dale,
I'm so sorry that this recipe didn't work out for you. Sugar substitutes can be tricky to work with, especially in baking. Those that measure 1 to 1 like sugar such as Splenda and Lankato Monkfruit (The one we use most often) seem to work best. I've also had good luck with Truvia (the one that is twice as sweet so you use half as much as sugar called for in the recipe.) I've updated the recipe to explain this. Here are two articles that you may find helpful too:
How to Bake with Stevia: https://stevitanaturals.com/blogs/blog/how-to-bake-with-stevia
Sugar Substitutes Guide: https://www.biggerbolderbaking.com/sugar-substitutes-guide/