Spotted Chocolate Mini Cakes {skinny recipe}

chocolate marshmello cupcakes

I really enjoy baking… mainly because of my own sweet tooth, but also because I find it somewhat therapeutic.  Don’t ask me why, but when I start baking my mind tends to focus so much on the dish that I’ll actually start to forget about my stresses!  Having said that, sometimes I’ll be so eager to bake that I’ll forget to check for all the ingredients…this leads to lots of improvising (sometimes good, sometimes not so much)!  This happened recently while in the midst of satisfying a (skinny) chocolate cupcake craving.  Right as the cupcakes went into the oven, I realized I had no frosting…so I searched the web and racked my brain for a simple solution.  I decided to use mini toasted marshmallow toppers, and I love the way they turned out!   

The mini toasted marshmallow tops gave the cupcakes a funky polka dotted look, a fun twist I did not expect!

chocolate marshmello cupcakes

Spotted Chocolate Mini Cakes [skinny recipe]

Makes approx. 24 mini cupcakes

Each skinny mini cupcake is approx. 85 calories


1 cup flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup plain Greek yogurt
3/4 cup water
1 tbsp distilled white vinegar
1/2 teaspoon vanilla extract
1 egg
1 cup mini marshmallows (for topping)
Preheat the oven to 350 degrees.
Line mini cupcake tins with liners.
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Whisk in the yogurt, then gradually add in the water. Add the vinegar and vanilla and mix to combine, then beat in the egg until the batter is well blended.
Pour battern into cupcake tins. Bake for 10-12 minutes (until toothpick comes out almost clean), then remove from oven and quickly add three mini marshmallows to the top of each cupcake.  Insert back into oven and bake for another 1-2 minutes, until marshmallows toast.  
Remove from oven and let cool.  Enjoy your skinny spotted chocolate cupcakes!


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