Cocoa Cupcakes

Cocoa CupcakesRecipe
Photo: Ryan Benyi; Styling: Stephana Bottom


12 cupcakes

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Bake: 20 Minutes

Nutritional Information

Calories 158
Fat 7 g
Satfat 4 g
Protein 4 g
Carbohydrate 22 g
Fiber 1 g
Cholesterol 47 mg
Sodium 156 mg


1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 large eggs, separated
4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
1/4 cup miniature chocolate chips
2 tablespoons confectioners' sugar, optional


1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, sift flour, cocoa, baking soda and salt.

2. Using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters. In a separate bowl, beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in one-third of flour mixture, then half of buttermilk. Repeat, ending with flour.

3. Fold in one-third of egg whites. Fold in remaining whites and chocolate chips.

4. Divide batter among muffin cups; bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners' sugar over cupcakes, if desired.