Dive into a moist chocolate cupcake with a little less guilt. Made with fresh spinach, egg whites and a cake mix…a delicious sweet treat!
Cupcake time 🧁 🧁 😋
Let me just get right to it ⇢ ⇢ NO, these cupcakes do not taste like spinach. But, they are deeeeeelicious. Plus, you only need five ingredients for them!
Ingredients Needed:
- Chocolate cake mix
- Fresh spinach
- Egg whites
- Milk + Water
A Short Supply List: Mixing bowl + rubber spatula or wooden spoon for mixing. You will also need a 12 count muffin pan ( & liners). Lastly, measuring cups and spoons.
A few recipe notes:
Spinach: You will need 1/4 cup of pureed spinach. You can use canned, fresh, frozen or even, baby food for this. I used fresh spinach ( about 2 hefty handfuls) and pureed it in my food processor.
Milk: I used a unsweetened vanilla almond milk for ours. Regular dairy milk will also work. However, the nutritional information in the recipe card may differ.
Frosting: I used canned chocolate frosting (see recipe card for product). Top them with your favorite frosting recipe (canned or homemade!) or just eat them plain. Either way, they are still yummy. 😉
Serving size: This recipe makes 18-24 cupcakes. If you have just one 12 count pan, these will have to be baked in batches.
Love baking with a cake mix?
Check out the recipe index for more recipe using the boxed stuff.
Chocolate Spinach Cupcakes
Chocolate Spinach Cupcakes--Dive into a moist chocolate cupcake with a little less guilt. Made with fresh spinach, egg whites and a cake mix...a delicious sweet treat!
Ingredients
- 1 box- chocolate cake mix
- 1/4 cup spinach puree
- 2 egg whites
- 1 cup unsweetened vanilla almond milk
- 1/4 cup water
Instructions
- Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with liners.
- In a mixing bowl, mix dry cake mix, puree, egg whites, milk and water. Mix until fully combined.
- Divide batter evenly into pan. Bake 18-20 minutes or until toothpick inserted comes out clean.
- Let cupcakes cool completely before topping with your favorite frosting.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
frugal hausfrau
Tuesday 28th of January 2020
That's taking sneaky veggies to a whole new level!! Thanks for sharing at Fiesta Friday!!
Mollie
Miz Helen
Tuesday 28th of January 2020
These will be great cupcakes, I will be trying the recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday! Miz Helen