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.
Double-Chocolate Cupcakes
Randy Mayor; Cindy Barr
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.
Yield: 12 servings (serving size: 1 cupcake)
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Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 150
- Calories from fat: 31%
- Fat: 5.2g
- Saturated fat: 3.2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.2g
- Protein: 3.1g
- Carbohydrate: 24g
- Fiber: 1.1g
- Cholesterol: 11mg
- Iron: 1mg
- Sodium: 125mg
- Calcium: 42mg
Ingredients
- 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
Preparation
- 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.
Double-Chocolate Cupcakes Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings, Cupcakes
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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