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Jack Daniel’s Black Bottom Cupcakes

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1 ½  cups


2 Tablespoons

Instant espresso granule

2/3 cup

Cocoa powder, unsweetened

2 teaspoons

Baking soda

1 teaspoon


1 cup


1 cup

Jack Daniels

2/3 cup

Applesauce, unsweetened

2 Tablespoons

White vinegar

4 teaspoons

Vanilla extract

16 ounces

Cream cheese, non-fat

1 cup

Powdered sugar, sifted

2 each


1 cup

Semi-sweet chocolate chips 


  • Preheat oven to 350 degrees F.
  • Combine water, applesauce, vinegar and vanilla.
  • Add wet mixture to dry ingredients and whisk until well blended.
  • In a stand mixer with the paddle attachment, beat the cream cheese on medium until smooth.
  • Add powdered sugar and eggs to the cream cheese and beat together until combined.
  • Grease muffin tins.
  • Using a ¼ cup scoop fill the muffin tins.
  • Spoon 2 Tablespoons of cream cheese mixture on top of the chocolate batter.
  • Evenly sprinkle each cupcake with chocolate chips.
  • Bake for 15-20 minutes or until toothpick comes out clean.


Nutrition:  Serves: 32  |  Serving size: 1 cupcake  |  Calories: 170  |  Fat: 2.5 grams  |  Sodium: 240 milligrams  |  Carbohydrates: 30 grams  |  Protein: 4 grams  |  Fiber: 2 grams


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