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Cocoa Cupcakes

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 10 mins
Bake time 20 mins
Yield 12 cupcakes

Ingredients

  • 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

Nutrition Information

  • calories 158
  • fat 7 g
  • satfat 4 g
  • protein 4 g
  • carbohydrate 22 g
  • fiber 1 g
  • cholesterol 47 mg
  • sodium 156 mg

How to Make It

  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.