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| Dark Chocolate Zucchini Cupcakes |
Cupcakes are all the rage.
I confess, I don’t make cupcakes very often. In fact, I generally don’t
make cakes and pies unless it’s a special occasion. So the challenge this month
for Recipe Redux is to think cupcakes or individual desserts.
I decided to see if I could make a somewhat “healthier”
cupcake. However, I wanted to start with the convenience of a package mix. I started
with a package of dark chocolate fudge brownie mix. But, instead of 3 whole
large eggs, I substituted 3/4 cup of silken tofu (1/4 cup for each egg). And, instead
of 1/2 cup vegetable oil, I substituted 1/2 cup unsweetened applesauce. I also added 1 medium zucchini, shredded, to
the uncooked batter. Lastly, I added ground cinnamon to the dry brownie mix as
well as to the chocolate cream cheese frosting, as cinnamon is a great
complement to chocolate.
Here is a comparison of the brownie mix prepared as directed
on the package and my version (with tofu, applesauce, zucchini, and cinnamon). You can see from the
chart, that there is a significant savings in calories, total fat, saturated fat,
and cholesterol.
original brownie
mix, prepared as directed w/ 1/2 cup oil and 3 large eggs
|
dark chocolate
zucchini cupcakes (without frosting)
|
difference
|
|
Calories
|
327
|
257
|
70 calories; 21%
reduction
|
Total Fat
|
19 g
|
10 g
|
9 g; 47% reduction
|
Saturated Fat
|
4 g
|
2 g
|
2 g; 50% reduction
|
Cholesterol
|
68 mg
|
29 mg
|
39 mg; 57% reduction
|
Here is the complete recipe, including a dark chocolate
cream cheese frosting, which is optional.
Dark Chocolate
Zucchini Cupcakes
Ingredients:
Cupcakes:
1
19.9 oz. package dark chocolate fudge brownie mix
1
teaspoon ground cinnamon
1-1/4
cups shredded zucchini (1 medium zucchini, about 7 inches long)
1/2
cup unsweetened applesauce
3/4
cup silken tofu
1/4
cup water
Chocolate
Cream Cheese Frosting:
4
oz. one-third less fat cream cheese, softened
2
Tablespoons unsalted butter, softened
2
cups unsifted powdered sugar
1/4
cup cocoa powder
1/2
teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
Heat oven to 350 degrees. Grease bottom of muffin tins or
use non-stick cooking spray.
Combine brownie mix and cinnamon in a large bowl; set aside.
In a medium bowl, combine zucchini, applesauce, tofu, and
water; mix to break up tofu into small pieces.
Gently stir zucchini mixture into the brownie mixture, stirring just to
blend all ingredients. Fill muffin cups
about 3/4 full. Bake about 20 to 25 minutes, or until toothpick inserted in
center comes out clean. Let cool 10 minutes. Using a butter knife, lift
cupcakes from pan. Let cool completely. Store tightly covered.
Frosting: combine all ingredients in a medium bowl. Spread
on cooled cupcakes.
Makes 14 cupcakes.
Note: Since most
cupcake tins typically make 6 or 12 cupcakes, use greased small custard cups
for remaining 2 cupcakes or refill cupcake tin after first batch comes from
oven.
Nutrition Information
per Cupcake (without frosting):
257 calories, 10 g total fat, 2 g saturated fat, 29 mg
cholesterol, 0 g dietary fiber, 4 g protein, and 167 mg sodium.
Nutrition Information
per Cupcake (with frosting):
365 calories, 14 g total fat, 4 g saturated fat, 38 mg
cholesterol, 1 g dietary fiber, 5 g protein, and 199 mg sodium.
Pricing Note: all ingredients were at “regular” prices
except the brownie mix which was on sale for $1.49.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)
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(Cannot add links: Registration/trial expired)
Great minds think alike, I also used zucchini in my cupcakes :). I love how you used it to give brownie mix a healthy twist, genius!
ReplyDeleteThanks for your comment, Cheryl. Yes, I thought that starting with a brownie mix means less measuring and ingredients. I saw that you had a zucchini cupcake, too. Looks great!
ReplyDeleteWow - these look super duper chocolately! I'm saving this one and Cheryl's recipe for when the zucchini glut hits us come summertime :)
ReplyDeleteAgreed. These cupcakes are a great way to use up garden zucchini.
DeleteThese look so moist and delicious and I love the addition of zucchini to the recipe! Cinnamon and chocolate together? Oh, yes!!!
ReplyDeleteChocolate and cinnamon is a favorite combination for me. Love it!
DeleteI love that you doctor up a mix - it's so practical
ReplyDeleteI try to keep recipe ingredients to a minimum. It saves times and often money.
Delete