By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 24
193 cal · 33 min
Not Just Chocolate Cupcakes
Recipe GLPR6ca19c8fd589b9
Moist chocolate cupcakes with a delightful secret ingredient—blended mixed greens and applesauce—that keeps them tender while adding fiber and nutrition. Topped with a silky chocolate cream cheese frosting. Makes 24 cupcakes.
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Ingredients
1 (14.5 oz.) can mixed greens, drained
1 cup unsweetened applesauce
1/2 cup water
3 large eggs
1 (16.5 oz.) box devil's food cake mix
8 oz. cream cheese, softened to room temperature
5 tablespoons unsalted butter, softened
1/2 cup unsweetened cocoa powder
4 cups powdered sugar, sifted
Directions
Preheat your oven to 350°F. Line a standard 24-cup muffin pan with paper cupcake liners.
Drain the can of mixed greens in a colander. Rinse with fresh water and drain thoroughly to remove excess liquid.
Add the drained greens, applesauce, and 1/2 cup water to a blender. Blend on high speed until completely smooth and well combined.
Pour the blended greens mixture into a large mixing bowl. Add the 3 eggs and devil's food cake mix. Stir and beat the batter for 1–2 minutes until all dry streaks are gone and the batter is evenly combined.
Divide the batter among the lined muffin cups, filling each about 2/3 full.
Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes should spring back lightly when touched.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
While the cupcakes cool, prepare the frosting: In a medium bowl, beat the softened butter and cream cheese together until light and fluffy, about 2–3 minutes.
Gradually add the cocoa powder, beating on low speed to avoid creating dust, until the cocoa is fully incorporated.
Slowly add the powdered sugar a little at a time, beating well after each addition, until the frosting reaches your desired consistency. Add a splash of water if it becomes too thick.
Once the cupcakes are completely cool, frost each one with the chocolate cream cheese frosting.
Store the finished cupcakes in an airtight container in the refrigerator until ready to serve.
Comments
This recipe gets major points for speed and ingredient simplicity—everything here lives at any Charlotte grocery chain, and the applesauce addition keeps fat and cost down while the mixed greens sneak in a vegetable without fanfare. Cost per serving is rock-bottom since it starts with cake mix and yields 24 cupcakes; a box of devil's food cake mix runs $1–2, cream cheese frosting is cheap, and the applesauce you likely have on hand already. The 33-minute window is honest for someone who owns a muffin tin and doesn't hand-whip frosting, though baking time does eat most of that. These keep in an airtight container for days and reheat gently in a 250-degree oven, making them a genuine weeknight win for families—just know that mixed greens baked into chocolate cake is a texture surprise that won't appeal to everyone, especially picky kids.
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