Randy Mayor; Cindy Barr
Yield
12 servings (serving size: 1 cupcake)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Step 3

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.

Ratings & Reviews

Laura1983's Review

Tomtes
November 06, 2013
N/A

mrsseals's Review

crusnock
June 02, 2013
good low fat option for a sweet treat!!!. i will make again!!! it just needs milk or eddy slow churned ice cream!

janet222's Review

Laura1983
May 02, 2013
N/A

ladytygger's Review

cejboston
October 25, 2012
N/A

Jenny31978's Review

mrsseals
June 14, 2012
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.

KellyDiff's Review

Marjoram
June 14, 2012
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.

Tomtes's Review

janet222
April 02, 2012
N/A

Marjoram's Review

Annelisa
March 03, 2012
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.

OhioBuckeye1205's Review

KellyDiff
February 25, 2012
Awesome recipe! I used Milk chocolate because that is all I had and it was still wonderful! Mine weren't dry at all.

apendol1's Review

DutchBunnii17
February 16, 2012
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.