Guilt-Free Martha Stewarts Devils Food Cupcakes

I love making these guilt-free Martha Stewarts Devils Food Cupcakes.  I have adjusted the recipes a bit so they are made with nutritious ingredients and have much less sugar than what a regular recipe would call for.   I like making them into small cupcake sizes (portion control) and I actually allow my kids to eat these for breakfast since they’re made out of oat, whole wheat and graham flour as opposed to the white flour they call for in the recipe.  I also like to serve them at birthday parties replacing birthday cake, it’s so much easier to serve.  The birthday cupcake displays can be so versatile, depending on what your child is into that year.  Read on to find out what I’m talking about.

Guilt-Free Martha Stewarts Devils Food Cupcakes

Dry ingredient:

  • 1 cup of whole wheat flour
  • 1 cup of oat flour,
  • 1 cup of graham flour
  • 1 teaspoon of baking soda and
  • 1 teaspoon of baking powder,
  • 1 ¼ teaspoons of salt

Lily Daily - Graham, oat, wheat Flour for Devil's Food Cupcakes

Mix everything together:Lily Daily - Making Martha Stewarts Devil's Food Cupcakes - Mix FlourWet Ingredients – melt 1 ½ unsalted butter with 1 ¼ cups of brown sugar: Lily Daily - Melted Butter and Brown Sugar

Mix to combine:

Lily Daily - Mix Butter and Brown Sugar

Lily Daily - Mix Butter and Brown Sugar1

Add 4 eggs and 1tablespoon of vanilla extract:

Lily Daily - Mix Butter, Brown Sugar, Egg, Vanilla Extract

Mix well:Lily Daily - Butter and Brown Sugar Mixture

Meanwhile, add ¾ cup of unsweetened cocoa powder with ¾ cup of hot water:

Lily Daily - Add Cocoa Powder to Water

combine until all the lumps are out and this becomes a nice smooth consistency:

 

Lily Daily - Cocoa Powder and Water

Combine:Lily Daily - Butter, brown sugar, vanilla extract, egg, cocoa mixture

While mixing, add, alternating dry ingredients with 1 cup of plain yogurt:

Lily Daily - Mix Butter, Brown Sugar, Egg, Vanilla Extract

Martha Stewarts Devils Food Cupcakes

Fill paper-lined cups with batter:

Lily Daily - Cupcake batter in tins

Bake for 20 min at 350F.  Test the cupcakes by putting a fork into the cupcake.  If the fork comes out full of batter like this, that means it’s not ready.  Bake for another 5 minutes:

Lily Daily - Cupcake Not Ready Test

Once the fork comes out clean, the cupcakes are ready:

Lily Daily - Chocolate Cupcakes

Place them onto wire racks to cool:

Lily Daily - Cupcakes on Cooling Rack1

Now the fun part, decorate!

Mario & Pokemons:
Lily Daily - Cupcakes pokemon:mario

Plain and elegant:Lily Daily - birthday cupcake Luigi:

Lily Daily - birthday cupcakes1

Fun:Lily Daily - cupcakes 10Lily Daily - Pokemon birthday cupcakes Sponge Bob:Lily Daily - Sponge Bob cupcakes‘Till next time!

xox Lily.

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