Chocolate does not have to be bad. This tiny cupcake gives you enjoyment without guilt. You could top it with icing or keep it simple like I did. It quickly satisfied my "need" and I will not be sorry on Valentine's Day.
Chocolate Mini Cupcakes
3/4 cup unbleached white, whole wheat pastry, or gluten free flour
1/2 cup sugar
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 cup unsweetened almond milk
3 tablespoons unsweetened applesauce
1 tablespoon canola or other mild oil
1 1/2 teaspoons white distilled vinegar
1/2 teaspoon vanilla extract
3 tablespoons mini chocolate chips
Whipped topping or powdered sugar, optional
Preheat oven to 350°F. Coat 2 (12-cup) mini muffin pans with nonstick spray or line with mini cupcake papers; set aside.
In mixing bowl, whisk together flour, sugar, cocoa powder, and baking soda. In separate small bowl, stir together milk, applesauce, oil, vinegar, and vanilla. Add liquid to dry ingredients and stir until just combined, then gently stir in chocolate chips.
Distribute batter evenly between muffin cups. Bake 17 minutes, or until top of one cupcake springs back when gently touched. Remove from pans and cool completely on wire rack. Serve with a dollop of whipped topping or a sprinkle of powdered sugar, if desired. Makes 24 mini cupcakes, 1 point plus for Weight Watchers or 47 calories each.