Healthy chocolate cupcakes with marshmallow frosting

Healthy chocolate cupcakes with marshmallow frosting

Shape Magazine
  • Prep: 30 min
  • Cook Time: 20 min
  • Total: 50 min
  • Serving:

This gooey cupcakes give you the chocolate fix you need while cutting back on the fat.


  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar
  • 2 large eggs
  • 3 tablespoons strong brewed coffee
  • 1 teaspoon vanilla
  • 1/2 cup lowfat buttermilk
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 large egg white
  • 1/2 teaspoon pure vanilla
  • 1/8 teaspoon cream of tartar
  • Pinch of salt


  1. Preheat oven to 350 degrees F. Line a 12-cup cupacke tin with paper liners. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt.
  2. In another large bowl, beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.
  3. Fill cupcake cups 2/3 full (you’ll have some batter left, which you can discard) and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  4. To make the frosting: Combine sugar and water in a small, heavy saucepan over medium-high heat. Stir constantly for 3 minutes or until sugar dissolves.
  5. Beat egg white, vanilla, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7 minutes more. Frost chocolate cupcakes just before serving.

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