Imagine sinking your teeth into a decadent chocolate cupcake that not only satisfies your sweet tooth but also nourishes your body. These Bugs Ultimate Healthy Funky Monkey Chocolate Cupcakes are about to revolutionize your dessert game, proving that healthy can be incredibly delicious! Packed with wholesome ingredients like whole wheat flour, ripe bananas, and a touch of honey, these cupcakes are a nutritional powerhouse disguised as an irresistible treat that will make both kids and adults beg for more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 2 ripe bananas, mashed
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a large mixing bowl, sift together the whole wheat flour, cocoa powder, baking soda, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate medium bowl, mash the ripe bananas until smooth and creamy. Add honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract. Whisk these wet ingredients until thoroughly blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cupcakes dense.
- Fold in the chocolate chips, reserving a few to sprinkle on top of the cupcakes before baking.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle the reserved chocolate chips on top of each cupcake batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, you can dust with a light sprinkle of cocoa powder or top with a small dollop of Greek yogurt for extra creaminess.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use overripe bananas for maximum natural sweetness and moisture
- Sift dry ingredients to prevent lumpy batter and ensure smooth texture
- Don't overmix the batter - this keeps cupcakes light and fluffy
- Check doneness with a toothpick - a few moist crumbs are perfect
- Let cupcakes cool completely before storing to prevent sogginess
- For extra protein, consider adding a Greek yogurt topping
- Store in an airtight container to maintain freshness
- Can be made vegan by substituting eggs with flax eggs
- Experiment with different chocolate chip varieties for unique flavor profiles
Nutrition Facts
Calories: 184kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
