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Rating: 4 stars
25 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

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.

Kathy Kitchens Downie, R.D.
Recipe by Cooking Light December 2007

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Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
12 servings (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

150 calories; calories from fat 31%; fat 5.2g; saturated fat 3.2g; mono fat 1.2g; poly fat 0.2g; protein 3.1g; carbohydrates 24g; fiber 1.1g; cholesterol 11mg; iron 1mg; sodium 125mg; calcium 42mg.
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