Last week I tried a new chocolate chip recipe that was very rich and sweet, but it left me feeling heavy and a little bloated afterward. In this version, the magic is in using applesauce instead of oil, a touch of honey instead of refined sugar, and dark chocolate chips for richness. It’s amazing how something so simple can still taste indulgent and satisfying without weighing you down. I was genuinely surprised at how soft and fluffy these cupcakes turned out—they feel like a treat, but they’re actually pretty wholesome.

Chocolate cupcakes are a classic treat, but sometimes they feel too heavy or loaded with sugar and butter. That’s why I love this Low Calorie Chocolate Chip Cupcakes recipe. They give you all the flavor of a chocolate cupcake without the guilt. Soft, moist, and just sweet enough, these cupcakes are perfect for a quick dessert, a snack, or even breakfast when you want something a little special. What I really love is that they’re simple to make and don’t require complicated ingredients.

I have tried many “healthy” cupcake recipes before, and some never rose properly or tasted too dry. I use whole wheat flour, unsweetened applesauce, and almond milk because they keep the cupcakes moist, light, and naturally sweet. Always make sure not to overmix the batter, as it helps keep them soft and tender. I also love folding in the chocolate chips last so every bite has little bursts of chocolate without sinking to the bottom.

You can serve these cupcakes on a pretty plate for a simple dessert, some with a light dusting of powdered sugar, also with a cup of coffee or tea in the afternoon. They are great for snack boxes for kids or for work, too. Their gentle sweetness makes them perfect for both adults and children.

Its Perfect For

• Quick dessert after dinner
• Afternoon snack with tea or coffee
• Healthy lunchbox treat
• Light breakfast with a smoothie
• Sharing with friends at a casual gathering

Ingredients

• 1 cup whole wheat flour (or all-purpose flour)
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened almond milk (or any low-fat milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (or sugar-free chocolate chips)

Kitchen Equipment You’ll Need

• Muffin tin (12-cup size works best)
• Cupcake liners
• Medium mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Toothpick for checking doneness
• Cooling rack

How to Serve Low Calorie Chocolate Chip Cupcakes

Step 1

Preheat oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This prevents sticking and ensures the cupcakes bake evenly.

Step 2

Mix wet ingredients: In a medium bowl, whisk together applesauce, honey, milk, egg, and vanilla until smooth. Take a moment to make sure the mixture is fully combined—this helps the cupcakes stay moist without added fat.

Step 3

Combine dry ingredients: In a separate large bowl, sift together the flour, baking powder, baking soda, and salt. This ensures the cupcakes are light and fluffy without clumping.

Step 4

Incorporate wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix, or the cupcakes could become dense.

Step 5

Add chocolate chips: Fold in the chocolate chips evenly, so each cupcake gets some chocolate goodness in every bite.

Step 6

Fill cupcake liners: Spoon the batter into the lined muffin tin, filling each about 2/3 full to allow room for rising.

Step 7

Bake: Place the tin in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven too early to prevent sinking.

Step 8

Cool and serve: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve as-is or top with a light sprinkle of powdered sugar for a simple, low-calorie treat.

Tips for Low Calorie Chocolate Chip Cupcakes

• Always preheat the oven fully to 350°F. This ensures cupcakes rise evenly and don’t bake unevenly.
• Use applesauce instead of oil for moisture; it keeps cupcakes soft but reduces calories.
• Don’t overmix the batter; stir just until ingredients combine to prevent dense cupcakes.
• Fold in chocolate chips gently to distribute them evenly without breaking the batter.
• Fill liners only two-thirds full; it prevents overflow and gives cupcakes space to rise.
• Test with a toothpick; insert in the center and make sure it comes out clean before removing.
• Cool in the tin for 5 minutes, then transfer to a wire rack to prevent sogginess.

Optional Ingredients

• Cinnamon for a warm flavor twist
• Walnuts or pecans for crunch
• Vanilla protein powder for extra nutrition
• Unsweetened cocoa powder for richer chocolate flavor
• Coconut flakes for a tropical hint
• Sugar-free chocolate chips to lower sugar further

How to Serve Low Calorie Chocolate Chip Cupcakes

I like to serve these cupcakes fresh from the oven when they’re still slightly warm. The chocolate chips melt just enough to give each bite a gooey, indulgent feel, but the cupcakes themselves remain soft and fluffy. I often place them on a pretty plate, maybe even in a small cake stand, because presentation makes them feel extra special—even for a casual snack.

I also enjoy pairing them with a small dollop of Greek yogurt or a light cream cheese frosting. Adding a few fresh berries on top, like raspberries or blueberries, gives a pop of color and freshness that balances the sweetness perfectly. For an afternoon tea or coffee gathering, this makes the cupcakes look elegant and inviting, while still keeping them light and low in calories.

Sometimes I store a few cupcakes for later, and when I’m ready to serve, I like to warm them in the microwave for 10–15 seconds. This brings back that just-baked softness and lets the chocolate chips soften slightly again. They pair wonderfully with a glass of milk, almond milk, or even a cup of hot tea or coffee. Kids especially love them this way—they get the warmth and chocolate without the heaviness of a traditional cupcake.

Is Low Calorie Chocolate Chip Cupcakes Healthy?

Yes, these cupcakes are a healthier alternative to traditional cupcakes. They use natural sweeteners, unsweetened applesauce, and whole wheat flour to reduce calories and fat without sacrificing taste.

They’re also filling and can satisfy a chocolate craving without spiking your blood sugar too much, especially if you choose dark chocolate or sugar-free chips. They are an excellent choice for anyone looking for a lighter dessert option, but who still wants something soft, sweet, and indulgent.

Variations and Substitutions

• Banana Chocolate Chip: Mash a ripe banana with applesauce for extra sweetness. It adds a subtle banana flavor and keeps cupcakes moist.
• Pumpkin Spice: Replace half the applesauce with pumpkin puree and add cinnamon, nutmeg, and ginger. Perfect for fall or Halloween treats.
• Vegan Version: Use a flax egg instead of a regular egg and non-dairy milk. Chocolate chips should be dairy-free for a fully vegan option.
• Gluten-Free: Use a gluten-free flour blend in place of whole wheat flour. Check that baking powder is gluten-free.
• Peanut Butter Swirl: Add a swirl of natural peanut butter on top of the batter before baking. It pairs beautifully with chocolate chips.
• Mocha Chocolate Chip: Add 1 teaspoon instant coffee powder to the batter. Gives a subtle coffee flavor for adults.
• Mini Cupcakes: Use a mini muffin tin to make bite-size versions. Bake for 12–15 minutes for perfect small treats.
• Chocolate Lover’s: Add 2 tablespoons unsweetened cocoa powder to the batter. Increases chocolate flavor without adding sugar.

How to Store, How to Reheat

Store leftover cupcakes in an airtight container at room temperature for up to 3 days. This keeps them soft and prevents them from drying out. You can also refrigerate them for up to a week, but let them come to room temperature before eating for best texture.

To reheat, I like microwaving them for 10–15 seconds. This brings back a soft, warm feeling like they were freshly baked. You can also warm them in a preheated oven at 325°F for 5–7 minutes if serving multiple cupcakes at once. Reheating restores the chocolate chip gooeyness and keeps them tasting fresh.

Frequently Asked Questions About Low Calorie Chocolate Chip Cupcakes

Can I use regular flour instead of whole wheat?
Yes, all-purpose flour works perfectly fine if that’s what you have on hand. Your cupcakes will be slightly lighter in texture, but they will still remain moist and soft. Whole wheat gives a nuttier flavor and more fiber, but both options are delicious and wholesome.

Can I make these cupcakes sugar-free?
Absolutely! You can use a sugar-free sweetener such as stevia or erythritol and choose sugar-free chocolate chips. The cupcakes will taste slightly different, but the chocolate flavor will still shine through. This is perfect for anyone reducing sugar intake without giving up sweets.

Can I freeze these cupcakes?
Yes, these cupcakes freeze beautifully. Wrap each cupcake individually in plastic wrap or place them in an airtight container before freezing. They will last up to 2 months, and when you’re ready to eat, just thaw at room temperature or microwave for a few seconds to enjoy them soft and fresh again.

Do I have to use chocolate chips?
Not at all! Chocolate chips are optional. You can substitute with raisins, chopped nuts, or even leave them plain if you prefer. Each variation will slightly change the flavor and texture but will still result in soft, moist cupcakes that everyone will enjoy.

Low Calorie Chocolate Chip Cupcakes Recipe

Recipe by Maria MeyerCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Enjoy soft, moist, and guilt-free Low Calorie Chocolate Chip Cupcakes! Made with applesauce, whole wheat flour, and dark chocolate chips, these easy-to-make cupcakes are perfect for dessert, snacks, or a healthy treat.

Ingredients

• 1 cup whole wheat flour (or all-purpose flour)

• 1/2 cup unsweetened applesauce

• 1/4 cup honey or maple syrup

• 1/4 cup unsweetened almond milk (or any low-fat milk)

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup dark chocolate chips (or sugar-free chocolate chips)

Directions

• Preheat oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This prevents sticking and ensures the cupcakes bake evenly.
• Mix wet ingredients: In a medium bowl, whisk together applesauce, honey, milk, egg, and vanilla until smooth. Take a moment to make sure the mixture is fully combined—this helps the cupcakes stay moist without added fat.
• Combine dry ingredients: In a separate large bowl, sift together the flour, baking powder, baking soda, and salt. This ensures the cupcakes are light and fluffy without clumping.
• Incorporate wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix, or the cupcakes could become dense.
• Add chocolate chips: Fold in the chocolate chips evenly, so each cupcake gets some chocolate goodness in every bite.
• Fill cupcake liners: Spoon the batter into the lined muffin tin, filling each about 2/3 full to allow room for rising.
• Bake: Place the tin in the oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven too early to prevent sinking.
• Cool and serve: Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve as-is or top with a light sprinkle of powdered sugar for a simple, low-calorie treat.