Low-Fat Chocolate Cupcakes

I wasn’t going to tell you this story, but I might as well since Josh has been complaining to everyone (mostly men) that I made him walk 10 miles. On Friday the alternator in Josh truck gave out. One of his co-workers gave him a jump and the truck would run for a bit and then stop! Then he went on about parts and other things that I could not grasp so after about an hour on the phone. I finally asked him what he needed me to do.

He just wanted me to give him directions to the nearest auto store so he could get a new one.  I thought it was a pretty simple task, but of course when he started heading to the store I realized I had him heading in a circle back to his job site. I had put the auto store in google maps first instead of the job site! I know if he could have reached through the phone to grab me he would have. I made him walk almost two more miles plus the four miles to the destination. Well needless to say since the story is out. His buddies keep telling him “that’s why you don’t get directions from a woman.” I try to tell him even though I may not be able to read a map there are a lot of women who can! Let’s just say after that 10 mile walk he is not buying it. To make matters worse, he found out there was an auto part store a block from where he worked. I guess he will be getting that smartphone after all. 

After that whole fiasco I decided that maybe I should finally make him some cupcakes; he has been asking for a while and I have been pretending not to hear him. Spring is definitely the season for cupcakes, and since I know we will eat more then we should. All natural low-calorie cupcakes are a good thing! Now let’s talk about the cupcakes! Since I used egg whites and a sugar substitute the batter is very light; it looks and feels more like a meringue batter not a cupcake batter. If you’re using a cookie scoop, or a heaping tablespoon of batter to fill the liners you may get a lot of cupcakes. I had at least 20-30 cupcakes maybe more (I lost count).  They are very light and need to fully cool before working with them. If you have any leftover the next day expect them to get denser. I added yogurt a bit of stevia for my cupcake frosting.

Low-Fat Chocolate Cupcakes Recipe:
1 ¼ cups flour
¼ tsp. baking soda
2 tsps. baking powder
¾ cup coco powder
¼ tsp. salt
1 tsp. vanilla extract
1 cup sugar substitute (I used stevia)
½ cup sugar
2 egg whites
4 tbsps. whipped butter, softened
1 ¾ cups almond milk
Recipe Directions: Preheat oven to 350 degrees. Line a muffin pan with cupcake liners. Mix dry ingredients in a small bowl and set aside. In a large bowl, cream butter and sugar until foamy. Add egg whites and then stir in the vanilla. Add the flour mixture alternately with the milk and beat well (the batter should be light with a whipped look). Fill the muffin liners with a heaping tbsp. of mixture, about ½-¾ full.  Bake in the oven for 15 to 17 minutes, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.