Chocolate Cupcake Brownies (Weight Watchers-Friendly)
Ingredients (Makes 12 Cupcake Brownies | 2 WW Points Each):

  • 1 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt (fat-free)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup oat flour (or whole wheat flour)
  • 1/2 cup sugar substitute (e.g., stevia, monk fruit)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup mini chocolate chips (Lily’s sugar-free for fewer points)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together applesauce, Greek yogurt, vanilla extract, and sugar substitute until smooth.
  3. Combine Dry Ingredients: In a separate bowl, sift together cocoa powder, oat flour, baking powder, baking soda, and salt.
  4. Make Batter: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the mini chocolate chips.
  5. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups.
  6. Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool & Serve: Let the cupcake brownies cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Nutrition Info (Per Cupcake Brownie):

  • Calories: 90
  • Protein: 3g
  • Fat: 2g
  • Carbs: 16g
  • WW Points: Approx. 2 points

Tips & Variations:

  • Add a Frosting: Use fat-free whipped topping or a light cream cheese frosting for a special treat.
  • Mix-Ins: Try adding crushed nuts, extra chocolate chips, or a sprinkle of sea salt.
  • Storage: Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

Enjoy these chocolate cupcake brownies as a guilt-free dessert or snack! 🍫🧁