One-Bowl {Healthier} Chocolate Cupcakes

January 21, 2015 by


As you probably already know, I love one-bowl baking recipes. Less mess means more time for eating cupcakes!

I also love a healthier dessert. Again, more cupcakes!

I make these with pumpkin, squash, or applesauce, depending on what I have on hand. These additions add moisture and some health benefits like vitamins, antioxidants, and fiber.

In other words, they help me justify eating a chocolate cupcake! (or 3)

You could frost these, but in my opinion, they are so moist and delicious, they taste best just as they are. Of course, I’m not much of a frosting gal. If you are, do what makes you happy. Frost these babies!

No matter what method you choose, these are sure to please.

*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.


The Members 

(this recipe yields 12 cupcakes)

6 T butter, melted (or coconut oil)

1/4 cup honey (you can use sugar here, if desired)

1/2 cup sugar (I use brown)

2 eggs

1/4 cup milk (I use buttermilk)

1/2 cup pumpkin, squash, OR applesauce (or any combination of these – these will taste “pumpkin-y” when using Libby’s brand canned pumpkin, but not the highlighted brand)

1 teaspoon vanilla extract

3/4 cup of flour (I use 1/4 whole wheat, 1/4 all-purpose, and 1/4 almond meal – feel free to experiment!)

1/3 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (we like this brand for its mineral content)


The Method

If using a standard oven, pre-heat your oven to 350 degrees.

For this recipe, I use my Kitchen-Aid mixer. You can also use a hand-held mixer and a bowl.

Melt butter (or coconut oil) together with the honey, if using, in the microwave or on the stovetop.

Add melted butter w/ honey and sugar to your bowl and beat until combined. Then add the eggs one at a time mixing on low until all of the ingredients are incorporated.

Add milk, pumpkin/squash/applesauce, and vanilla to your bowl and mix on low to combine.

Measure in the dry ingredients and mix on low until combined.

In an effort to run my oven for a shorter time, I bake these as cupcakes, but you can also bake this same recipe into a cake!

At this point, I use my cookie scooper to fill my silicone muffin cups. (They require no greasing of any kind).

If you aren’t using silicone, or are baking a cake, you will need to grease your pan with butter or oil to prevent sticking.

Bake at 350. My cupcakes usually take 14 minutes in my countertop convection oven, but I check and turn them after 7.

Baking time for a cake will usually be anywhere from 25 – 40 minutes, depending on the oven and the pan(s) you are using.

Allow cupcakes to cool in pan on a cooling rack for at least 5 minutes before removing from pan and placing on rack. Allow to cool to room temperature before serving, if possible.

For an excellent baking chart, click here.

There you have it – healthier cupcakes you can feel good about eating when that chocolate craving hits!

Come back, leave a comment, and let us know how you liked ’em!

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This post was shared at So Much at HomeWomen With Intention, Good Morning Mondays, Real Food WednesdayFull Plate ThursdayBuns In My OvenI Choose Joy!Recipes For Our Daily BreadThe Thrifty CoupleThe SHINE Blog Hop, & Mom’s Morning Coffee.

Also at the Let’s Get Real Link PartyTeaching What is GoodRahab to RichesCountry Fair Blog Partythe Weekend PotluckCornerstone ConfessionsTastefully FrugalParty in Your PJ’sthe Wednesday RoundupPureBlogLove Link PartyTuesdays With A Twist, & Katherine’s Corner.

32 Responses to One-Bowl {Healthier} Chocolate Cupcakes

    • Heather

      I love using shredded zucchini in chocolate cake. This version is nice, though, because the pumpkin/squash is undetectable. Blessings to you and yours, Jennifer.

    • Heather

      Yes, you do, my friend! You certainly do! I found some leftover pumpkin cheesecake batter in my freezer so I defrosted it and added it to these for dessert tonight. They were a hit! If you make them, let me know how you liked them. 🙂

  1. dianeroark

    Sounds delicious. I love chocolate and these cupcakes so moist. I am sure the pumpkin is the secret. Thanks for linking up to Wonderful Wed. blog hop.
    Many Blessings,
    Diane Roark

  2. Jenny @ Women With Intention

    Heather, these look tasty (and much healthier than regular chocolate cupcakes)! Thank you for linking up at Women With Intention Wednesdays and for always be so encouraging to me and my other readers when you read their blogs. 🙂 Hope to see you this week!

  3. Melissa Novotny

    I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it.

    • Heather

      Thanks, Melissa, for sharing your experience with this recipe. With all baking, as you well know, there are many factors that can contribute to unique and varied outcomes. I’m glad you enjoyed the flavor! Thanks for the tips.


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