Better-For-You Chocolate Cupcakes

Prep 15 min
Total 1 hr 15 min
Servings 24

Serve these secret-ingredient cupcakes to guests, and we bet they won’t be able to taste the difference. Start with Betty’s devil’s food cake mix and swap out oil with spinach purée, it’s that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!

By Betty Crocker Kitchens

Updated January 14, 2020

Make with

Betty Crocker Cake Mix

Ingredients

1

box (15.25 oz) Betty Crocker™ Super Moist™ devil's food cake mix
1

pouch (4 oz) 100% spinach purée
1 1/4

cups water
3

eggs
1

container (16 oz) Betty Crocker™ Rich & Creamy vanilla or chocolate frosting

Steps

1

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2

In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3

Divide batter evenly among muffin cups, filling about three-fourths full.
4

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.

For a fun easy treat, sprinkle cupcakes with candy sprinkles immediately after frosting.
For cupcakes at a moment's notice, bake ahead of time, and freeze in airtight container for up to 2 months.
If you can’t find spinach purée at the store, try making your own. Place spinach in your blender and blend until it reaches a paste-like consistency.
Hesitant about spinach? You could try experimenting with better-for-you swap and use 4 oz of applesauce, mashed banana or Greek yogurt instead. Want more tips like this? Check out our article on common cooking and baking substitutions.