Baking with your kids is one of the sweetest ways to bond.

You’re both working with your hands, making a little bit of a mess, and creating something everyone loves – dessert!

For kids, health is still the most important thing, though. So we found this top-rated yet healthy dark chocolate cupcake recipe via Amy’s Healthy Baking. Paired with True Tot Tower, you’ve got a match made in cocoa heaven! Let’s get to the yummy part…

Yields: 12 cupcakes

For the cupcakes:

• 1 cup (80g) unsweetened cocoa powder (measured like this)
• ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp baking powder
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large eggs, room temperature
• 1 tbsp (15mL) vanilla extract
• ¼ cup (60g) plain nonfat Greek yogurt
• ⅔ cup (160mL) pure maple syrup
• ¼ cup (60mL) nonfat milk

For the frosting:

• ¾ cup (60g) unsweetened cocoa powder (measured like this)
• ½ cup (120mL) nonfat milk
• 1 ½ tsp vanilla extract
• ½ tsp vanilla crème stevia

To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and generously coat the liners with cooking spray.

In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, stir together the butter or coconut oil, eggs, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain.

Stir in the pure maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)

Divide the batter between the prepared paper liners. Bake at 350°F for 20-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

To prepare the frosting, add the cocoa powder to a small bowl, and make a well in the center. Pour in the milk, vanilla, and vanilla crème stevia. Stir until thoroughly combined. Spread on top of the cooled cupcakes.