Applesauce Brownie Cupcakes
Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.
Yield
12 servingsPrep
15 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
whole-wheat flour
|
|
| ¼ | cup |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
cocoa powder
natural unsweetened |
|
| ¾ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
milk, skim
or water |
|
| 4 | tablespoons |
applesauce
unsweetened |
|
| 1 | teaspoon |
apple cider vinegar
|
|
| 2 | teaspoons |
butter, unsalted
|
|
| ¾ | teaspoon |
vanilla extract
|
|
| 1 | x |
powdered sugar
for dusting, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
whole-wheat flour
|
|
| 59 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 59 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
natural unsweetened |
|
| 3.8 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
milk, skim
or water |
|
| 6E+1 | ml |
applesauce
unsweetened |
|
| 5 | ml |
apple cider vinegar
|
|
| 1E+1 | ml |
butter, unsalted
|
|
| 3.8 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
for dusting, optional |
*
|
Directions
Preheat the oven to 350℉ (180℃).
In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt.
In another bowl, add milk, applesauce, vinegar, butter and vanilla extract, and mix until well blended.
Add the liquid mixture into flour mixture.
Stir with a wooden spoon until well mixed and smooth.
Pour the batter into a nonstick 12-cup muffin tin coated with cooking spray or greased with butter until half full.
Bake in preheated oven until toothpick inserted in center of cupcake comes out clean, about 19 minutes.
Allow cupcakes to cool in the tin for a few minutes and cool enough to handle.
Transfer the cupcakes onto wire rack and cool completely.
Store in an air-tight container for a week or freeze in a ziplock bag for a month.
