Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by MyRecipes January 2011

Gallery

Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
10 mins
bake:
20 mins
total:
30 mins
Yield:
12 cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, sift flour, cocoa, baking soda and salt.

    Advertisement
  • 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.

  • Fold in one-third of egg whites. Fold in remaining whites and chocolate chips.

  • 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.

Nutrition Facts

158 calories; fat 7g; saturated fat 4g; protein 4g; carbohydrates 22g; fiber 1g; cholesterol 47mg; sodium 156mg.
Advertisement
Advertisement