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Portioned Chocolate Brownie Cupcakes

Portioned Chocolate Brownie Cupcakes

When moving forward with building healthier habits and losing weight I learned that I can’t deny myself dessert, I love it too much. Instead I needed to focus on creating lower calorie dessert options. I also need to make sure they’re pre-portioned whenever possible. If they’re not I’m just going to try to grab the biggest piece I can every time and throw off my entire day.

I like to top them with a bit of Cool Whip just to make the dessert feel a little more complete. You can add mini chocolate chips as well but make sure you factor that in to the calorie count.


  • 3/4 cup flour
  • 1/2 cup brown sugar Splenda
  • 1 tbsp. additional brown sugar
  • 4 tbsp unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup water
  • 1/4 cup no sugar added applesauce
  • 1/2 tsp apple cider vinegar
  • 1 1/2 tsp unsalted butter, melted
  • 1/2 tsp vanilla


1. Preheat the oven to 350 degrees.

2. In a large bowl add the flour, brown sugar, unsweetened cocoa, baking powder, baking soda, and salt. Mix.

3. In a small bowl combine all of the other ingredients.

4. Slowly pour the wet mixture over the dry mixture, stirring it in as you go.

5. Mix until smooth.

6. Spray cooking spray on a non-stick muffin pan. This should make 12 brownies.

7. Fill each dish about halfway.

8. Bake for about 18 minutes. You know they’re done when a toothpick comes out clean.


9. Let cool in pan for 5 minutes and then let them cool completely on a wire rack.

This Recipe Proudly Brought To You By:

  Michael Cummings
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