These moist chocolate cakes are made with pureed dates in place of butter or oil, reducing calories as well as fat. They’re wonderfully moist and bite-sized – perfect for kids, and grown-ups who don’t want a giant cupcake. A couple bites is enough to get your chocolate fix – and the small batch means you won’t have leftovers lying around, begging to be eaten. If you do need more than a dozen, this recipe doubles easily.
Because everyone needs a little chocolate cupcake in their lives.
Low Fat Mini Chocolate Cupcakes
adapted from Gourmet, 2003
1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup cocoa
1 oz bittersweet chocolate (not unsweetened), coarsely chopped
3 Tbsp. packed brown sugar
1 large egg
1/2 tsp vanilla
1/4 tsp baking soda
2 Tbsp all-purpose flour
confectioners’ sugar, for dusting (optional), or chocolate frosting
Preheat oven to 325°F.
In a small saucepan, bring water and dates just to a boil. Let cool slightly, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt and purée until smooth. Add flour and pulse just until incorporated.
Spray mini muffin cups with cooking spray or line them with paper liners. Spoon batter into cups, dividing it evenly, and bake for 20 minutes, or until the tops are domed and springy to the touch. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack to cool completely.
Once cooled, dust with confectioners’ sugar or frost with your choice of frosting. Makes 12.