• Ellie

Healthy Chocolate cupcakes !!

Since lockdowns begone I've been craving chocolate cake, the type with the really yummy chocolate buttercream on top that you'd get at a kid's birthday party! I am trying to watch what I eat so I've found a way to enjoy my cake but for half the calories of a normal one. For the base of these cupcakes, I used a brownie mix from lo-dough. They are super quick to bake and taste so good!! Then I experimented with making the perfect buttercream. These cupcakes are 118 calories each and fairly low carbohydrate.

First, bake the lo dough brownie mix (as stated in the lo-dough instructions). You can bake them as brownies but I used a muffin tray.

Let them completely cool before adding the buttercream.

To make the Buttercream:

60g Bertolli spread (This is an olive oil spread I use instead of butter)

100g plain fat-free quark

10g cocoa powder

100g Erythritol, I use the brand NKDliving (you can use any low-calorie sugar replacement)

Simply add all the ingredients to a mixing bowl and use an electric whisk to bind them together. Once the mixture has formed into a thickish texture, spoon to a piping bag.

Pipe the mixture onto the cooled cupcakes.

Finally set aside in the fridge for around two hours.


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