Chocolate Cupcakes

Cooking Light
1 dozen (serving size: 1 cupcake)


+ Add To Shopping List
3/4 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free milk
1 tablespoon butter or stick margarine
1/4 cup granulated sugar
3 tablespoons fat-free milk
1 ounce unsweetened chocolate, chopped
1 3/4 cups powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350°.

To prepare cupcakes, beat first 3 ingredients at medium speed of a mixer until well-blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.

Spoon the batter into 12 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until cupcakes spring back easily when touched lightly in the center. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

To prepare frosting, melt 1 tablespoon butter in a small, heavy saucepan over low heat. Add 1/4 cup granulated sugar, 3 tablespoons milk, and chopped chocolate, and cook 3 minutes, stirring constantly. Remove from heat, and cool. Stir in the powdered sugar and 1 teaspoon vanilla. Spread frosting over cupcakes.

Created date

September 1999

Nutritional Information

Calories 261
Caloriesfromfat 28 %
Fat 8.2 g
Satfat 4.8 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 3.5 g
Carbohydrate 44.5 g
Fiber 0.3 g
Cholesterol 53 mg
Iron 1.1 mg
Sodium 180 mg
Calcium 32 mg