Sometimes, a girl’s just gotta have a cupcake.
(Or a guy, I know guys love cupcakes too but speaking from experience, ladies do really need a cupcake every so often as to not go insane… from sugar/treat deprivation.)
I know that in this day and age the media’s all crazy about never eating sweets and staying thin and whatnot. And that’s great and all, I’m obviously one for supporting healthy choices, but a girl’s gotta do what a girl’s gotta do. Plus, one cupcake’s not gonna kill you.
Especially if it’s a secretly healthy, marbled chocolate/vanilla cupcake.
Although the cupcakes made at your neighborhood bakery are definitely nothing less than de-li-cious, we all can agree that they’re about as far from healthy as you can get. Plus, they cost more per cupcake than any single serving pastry should. So why not save money and calories and make this delicious marbled cupcake?
This recipe calls for no added sugar and includes no butter or trans fats, try finding that at your local bakery! And on top of that, it’s all natural and, my favorite two words, guilt-free!
So who care’s what the media says when you’ve got a healthy, chocolatey cupcake to enjoy?
Speaking of the media, skinnysweettreats finally got both a Pinterest and an Instagram! Feel free to follow both for sneak peeks of future recipes, secretly healthy dessert ideas, and more! If you have a healthy blog/pinterest/instagram I’d love it if you’d send me a comment so I can follow you back as well!
Anyways, enjoy your (so healthy it’s unbelievable) cupcake and happy baking!!
Chocolate Marbled Cupcake for One
- 1/4 c old fashioned oats
- 1 tbs melted coconut oil (or applesauce)
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- 2 tbs milk of choice (I used almond milk)
- 1 tsp egg whites (or sub w/ 1/2 tsp more milk of choice)
- 1 tbs stevia
- 3/4 tsp cocoa powder
- 3/4 tsp room temperature water
- 1 tsp chocolate chips
Preheat oven to 350 °F and line a cupcake tin with a liner (if using oven). Process oats in a food processor or blender until they’ve reached the consistency of flour. Combine oats, baking powder, and stevia in a small bowl. Stir in melted coconut oil, vanilla extract, milk, and egg whites (or more milk). Separate the batter equally into two bowls and stir cocoa powder and water into one. Mix melted chocolate chips into to the chocolate batter until fully combined. Using a teaspoon, spoon batter into a cupcake liner (or greased mug/ramekin if using microwave), alternating between flavors. Once all the batter has been used up, use a toothpick to swirl the mixture slightly, making sure not the over-mix or the cupcake won’t be marbled. Bake for 20-21 minutes, or until a toothpick comes out clean. If using microwave, microwave for roughly 1 minute 30 seconds (time will vary based on microwave). Let cool, ice, and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 1 cupcake)
Nutritional information calculated for recipe made with applesauce. If you use coconut oil instead of applesauce, the cupcake will be much richer & have a faint coconut taste, but it adds 120 calories and 14 grams of fat to the nutrition information.
Feel free to ice with whatever icing you choose, I personally chose a classic vanilla icing. You could also try icing with the Healthy Vanilla Icing used to make these cupcakes, or even just a few chocolate chips melted and drizzled overtop!