Best 3 Low Fat And Low Cholesterol Chocolate Cupcakes Recipes

If you are looking for a delicious and healthier way to satisfy your sweet tooth, look no further than these low-fat and low-cholesterol chocolate cupcakes. These cupcakes are packed with flavor and are sure to be a hit with everyone, regardless of their dietary restrictions. Made with wholesome ingredients and without compromising on taste, these cupcakes are perfect for a special occasion or as a guilt-free snack. In this article, we will provide you with the best recipe for these delectable treats, along with tips and tricks to ensure they come out perfect every time.

Check out the recipes below so you can choose the best recipe for yourself!

LOW FAT, LOW CHOLESTEROL CHOCOLATE CAKE/CUPCAKES

Low Fat, Low Cholesterol Chocolate Cake/Cupcakes image

These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake.

Provided by CoffeeB

Categories Dessert

Time 55m

Yield 18 cupcakes

Number Of Ingredients 7

Ingredients

1 (18 ounce) box Betty Crocker Super Moist cake mix
1 (15 ounce) can pumpkin
1 cup warm water
1/4 teaspoon cinnamon
1 (1 ounce) package sugar-free instant white chocolate pudding mix (or regular vanilla)
1 1/2 cups skim milk
8 ounces Cool Whip Lite

Steps:

Mix cake mix, pumpkin, water and cinnamon until well blended.
Batter will be thick.
Pour into a 9x13 GREASED pan, or cupcake liners.
Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
Frosting:.
Mix pudding with milk, then blend in cool whip.
Frost when cake is cool.
Keep refrigerated.

Nutrition Facts : Calories 42.9, Fat 1.7, SaturatedFat 1.5, Cholesterol 0.7, Sodium 21.8, Carbohydrate 5.7, Fiber 0.1, Sugar 3.3, Protein 1.4

LOW FAT AND LOW CHOLESTEROL CHOCOLATE CUPCAKES

Low Fat and Low Cholesterol Chocolate Cupcakes image

Make and share this Low Fat and Low Cholesterol Chocolate Cupcakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Dessert

Time 40m

Yield 18 cupcakes

Number Of Ingredients 7

Ingredients

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 CAKE

Low-Fat Chocolate Cake image

"This yummy cake is so chocolaty and satisfying," relates Diana Scofield of Niceville, Florida. "I sometimes enjoy it with a scoop of fat-free ice cream."

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1-1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar

Steps:

In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 176 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate, Fiber 1g fiber), Protein 3g protein.

Tips:

Use unsweetened cocoa powder. This will help to reduce the amount of sugar in the cupcakes.
Use a sugar substitute. This will also help to reduce the amount of sugar in the cupcakes.
Use low-fat milk and yogurt. This will help to reduce the amount of fat and cholesterol in the cupcakes.
Use egg whites instead of whole eggs. This will also help to reduce the amount of fat and cholesterol in the cupcakes.
Use a light-tasting oil, such as canola or vegetable oil. This will help to reduce the amount of fat in the cupcakes.
Do not overmix the batter. Overmixing can make the cupcakes tough.
Bake the cupcakes at a moderate temperature. This will help to prevent them from drying out.
Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.

Conclusion:

These low-fat and low-cholesterol chocolate cupcakes are a delicious and healthy treat. They are perfect for a special occasion or a simple snack. With a few simple substitutions, you can enjoy all the flavor of chocolate cupcakes without all the guilt.

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