The light cocoa cupcakes will satisfy your chocolate cravings without making you consume excessive fats and calories.

My goal is always to find the good and delicious in a recipe, using genuineness and simplicity.

When I show you the ingredients, you will also be amazed.

Shall we prepare them together?

If you love chocolate in cakes and cookies, check out these recipes, always delicious but conscious and balanced:

Ingredients

Let’s see what we need to make the recipe

Tools

In a bowl, break the eggs, add the sugar and the pinch of salt.
With a fork or a whisk start beating the eggs.
Add yogurt, oil, vanilla extract, and water.
Mix well and incorporate the dry ingredients.
Add sifted cocoa, baking powder, and flour.
Mix well until you get a smooth and compact batter.
Take the molds and if you’re not using silicone ones, grease and flour the aluminum ones.
If you like, you can use sprinkles to decorate the surface.
Or almond flakes if you prefer.
As you’ve seen, the sugar inside is just right.
If you love more sweetness, nothing prevents you from adding more sugar or dusting the cooked surface with powdered sugar.
Preheat the oven to 350 degrees Fahrenheit in static mode, and once at temperature, bake the light cocoa cupcakes for about 13-14 minutes.
Always adjust according to your appliance.
Do the toothpick test and enjoy your tasty but light breakfasts, breaks, and snacks.
I’ll see you at the next recipe.

You can place them on a cake stand covered with a glass dome, or in another airtight container.

They last for 2-3 days.