90-Calorie Chocolate Cupcakes

Satisfy the most stubborn chocolate craving with these deliciously moist Chocolate Cupcakes. They are light and airy with just 90 calories and 13g carbohydrates each—a Weight Watchers’ dream dessert.

I love cupcakes because—like cookies—they are naturally portion-controlled into single servings. And they can easily be shared with friends and family.

How Many Calories and WW Points in these Chocolate Cupcakes?

According to my calculations, each cupcake has just 90 calories.

To see your WW Points for this recipe and track it in the WW app or site, Click here!

90-Calorie Chocolate Cupcake Ingredients

Unsweetened cocoa powder
Hot water
Zero-calorie sweetener
Brown sugar
Low-fat milk
Vanilla extract
Egg
Light mayonnaise
All-purpose flour
Baking powder
Baking soda

How to Make 90-Calorie Chocolate Cupcakes, Step-by-Step

Step 1: Gather and prepare all ingredients.

Step 2: Preheat oven to 325F degrees. Line a standard muffin tin with 12 cupcake liners and spray with non-stick baking spray.

Step 3: Add cocoa powder to a large mixing bowl. Pour in hot water and whisk until smooth.

Step 4: Add no-calorie sweetener and whisk until smooth. Add brown sugar, milk, vanilla, egg and mayonnaise and whisk until smooth.

Step 5: Slowly sift flour, baking soda and baking powder into wet mixture and whisk until thoroughly combined.

Step 6: Divide batter evenly among 12 muffin cups, scooping about ¼ cup batter into each one.

Step 7: Bake about 15 minutes, or until a toothpick inserted in the center of cupcake comes out clean.

Step 8: Remove and cool in pan for a minute or two before removing cupcakes to wire rack to cool completely.

Step 9: If desired, sprinkle cupcakes with powdered sugar before serving.

Step 10: Store any leftover cupcakes in an airtight container at room temperature.

Recipe Notes

Why add mayonnaise to these cupcakes?
Mayonnaise is essentially just eggs and oil and it works extremely well when mixed into chocolate batter. It adds richness, boosts the moisture level and keeps the fresh taste a little longer than if you didn’t use it.

This delicious batter can also be used to make a cake. Instead of baking in a muffin tin, pour batter into a 9-inch round cake pan that has been sprayed with non-stick spray. Bake at 350F degrees for 13-18 minutes, or until a toothpick inserted near the center comes out clean.

Serving Suggestions

Enjoy these light and airy chocolate cupcakes plain, or with a light dusting of powdered sugar or icing. Additionally, you can top these cupcakes with chopped nuts or your favorite sprinkles or sanding sugar right before they go into the oven.

How to Store Leftover Cupcakes

Leftover cupcakes can be store at room temperature in an airtight container.

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Recipe source: Eat More of What You Love by Marlene Koch

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like these One Bowl 90-Calorie Chocolate Cupcakes, you might also like

Mini Double German Chocolate Cupcakes
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Skinny Chocolate Banana Muffins

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