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Double-Chocolate Cupcakes

Yield 2 dozen (serving size: 1 cupcake)

Ingredients

  • 1 (18.25-ounce) package light devil's food cake mix
  • 1 cup water
  • 3 large eggs
  • Cooking spray
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup fat-free milk
  • 3 tablespoons unsweetened cocoa
  • 2 cups sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons powdered sugar

Nutrition Information

  • calories 155
  • caloriesfromfat 17 %
  • fat 2.9 g
  • satfat 1.1 g
  • monofat 1 g
  • polyfat 0.1 g
  • protein 2.1 g
  • carbohydrate 30.2 g
  • fiber 0.0 g
  • cholesterol 27 mg
  • iron 0.3 mg
  • sodium 175 mg
  • calcium 8 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes.

  3. Divide batter evenly among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack.

  4. Split each cupcake in half horizontally using string or a serrated knife.

  5. Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes.