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Chocolate Cupcakes

Yield 1 dozen (serving size: 1 cupcake)

Ingredients

  • Cupcakes:
  • 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
  • Frosting:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.