These cupcakes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and dark chocolate. Since they're studded with dark chocolate chunks, just dusting them with powdered sugar is enough to decorate these treats. Bake them in muffin cup liners. A dozen of these are a terrific holiday treat to bring to coworkers at the office.
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tablespoons powdered sugar
How to Make It
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.
These cupcakes are wonderful! I was almost afraid to try the recipe based on e other reviewers' dry cake comments, but I'm glad I gave it a go. I do feel like they need frosting so they feel more like a cupcake than a muffin, but they taste great.
My guess for why some people are having the dry cake issues is the use of an egg substitute. An egg substitute is mostly egg white, so you have to be careful that you don't overbeat the batter, especially once you incorporate the flour. I would suggest using a hand whisk to prevent that from happening.
I wanted to love these - I keep trying various versions of CL's cakes and cupcakes, hoping to find a health(ier) version I love, but I've yet to arrive there. They tasted pretty good, but they still tasted kind of dry to me - might try shortening up the cooking time and/or at a lower temp next time.
I took these out of the oven at 12 minutes and sadly they were dry. And, despite the chocolate pieces stirred into the batter, the flavor was underwhelming. Back to my stand-by Red Devil's Food cake, which makes excellent cupcakes.
My oven is on the hot side, but I left these cupcakes in for just 18 minutes, used 2% buttermilk instead of 1% since I could only find 2%, frosted them and added a few extra chocolate pieces and they still tasted kind of dry to me. Unfortunately for me they're missing the needed moisture of a cupcake... though I'm not sure how they would taste had I left them in for 16 or so minutes.
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