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Dessert

Chocolate Sour Cream Cupcakes

This beloved family recipe started off as a good-old moist, flourless cupcake and is now an equally moist, almost-flourless cupcake that is just as easy!

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Five eggs become one whole egg plus two whipped egg whites for structure and a bit of whole-wheat pastry flour adds the protein needed for strength and shape, plus whole-grain benefits.

READER RECIPE TESTER
Sandy Cordeiro | Toronto, Ontario
“My mother has been making her cupcakes since I was a little girl – they are special-occasion staples. My parents passed along a love of sweets to me – we don’t mess around when it comes to cupcakes! But since I started eating clean, I’ve learned that good food and healthy food can be one and the same, and I want to pass that along to my family.”

Servings
12

Ingredients

  • 1 cup unsweetened natural cocoa powder
  • 1 1/4 cup Sucanat, divided
  • 1/4 cup whole-wheat pastry flour
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 1 cup organic low-fat sour cream
  • 1/3 cup plus 2 tsp skim milk, divided
  • 1 tbsp olive oil
  • 1/2 tsp pure vanilla extract
  • 1 whole egg plus 2 egg whites
  • 1 oz bittersweet chocolate, chopped, plus more for garnish if desired

Preparation

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
  2. In a large mixing bowl, combine cocoa powder, 1 cup Sucanat, flour, salt and baking soda.
  3. In a medium mixing bowl, whisk together sour cream, 1/3 cup milk, oil, vanilla and whole egg.
  4. Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula.
  5. Add egg whites to a large clean, dry mixing bowl or the bowl of a stand mixer. Whip whites with hand beater or whisk attachment of stand mixer until they begin to get foamy. Add remaining 1/4 cup Sucanat very gradually to whites. Continue whipping whites into medium-stiff peaks.
  6. Fold whites in thirds into cake batter, gently but assertively with rubber spatula.
  7. Fill each of the 12 cupcake liners 3/4-full with batter. Tap bottom of filled muffin pan on countertop and transfer immediately to oven. Bake for 45 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  8. Remove from oven and let cupcakes cool completely.
  9. When cupcakes are completely cool, combine chocolate and remaining 2 tsp milk in a microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir until melted chocolate is completely smooth. Spread a thin layer on top of each cupcake. Sprinkle additional chocolate shavings on top, if desired.

Nutrition Information

  • Serving Size 1 cupcake
  • Calories 160
  • Carbohydrate Content 28 g
  • Cholesterol Content 10 mg
  • Fat Content 6 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 85 mg
  • Sugar Content 22 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g