Decadent Dark Chocolate Strawberry Cupcakes
Indulge in these heavenly, guilt-free dark chocolate and strawberry cupcakes that perfectly balance sweetness and bitterness. Made with brown sugar instead of butter, these moist and rich delights will satisfy your dessert cravings without a hint of bitterness.
ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1/3 cup unsweetened cocoa powder
- ¾ cup brown sugar
- 1 large egg
- 1 cup milk
- ½ tsp vanilla extract
- ½ cup unsweetened applesauce
- 1 cup fresh strawberries, finely dicedFor the Dark Chocolate Strawberry Frosting:
- 6 oz dark chocolate, melted and cooled
- ½ cup reduced-fat cream cheese
- ¼ cup Greek yogurt
- ¼ cup powdered sugar
- 1 cup fresh strawberries, cut into small pieces
steps
- 1.
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- 2.
In a medium-sized bowl, whisk together flour, baking powder, salt, cocoa powder, and brown sugar.
- 3.
In a separate large bowl, beat the egg and then add milk, vanilla extract, and applesauce. Mix until well combined.
- 4.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5.
Gently fold in the diced strawberries.
- 6.
Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
- 7.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow the cupcakes to cool completely before frosting.For the Dark Chocolate Strawberry Frosting:
- 9.
In a mixing bowl, beat the melted dark chocolate, cream cheese, Greek yogurt, and powdered sugar until smooth and creamy.
- 10.
Fold in the small pieces of fresh strawberries.
- 11.
Once the cupcakes have cooled, generously frost each cupcake with the dark chocolate strawberry frosting.
- 12.
Optional: garnish with a fresh strawberry on top.
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