Double-Chocolate Cupcakes

recipe

Yield:

2 dozen (serving size: 1 cupcake)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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.

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

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.