Double Chocolate Cupcakes |
|
 |
Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 12 |
|
These are very yummy and moist cupcakes. Experiment with what type of chocolate you use and DO NOT over bake or they come out dry.. Ingredients:
1 cup flour |
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 ( use what you think might tatse yummy) |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes).
4. Add egg substitute and vanilla, beating well.
5. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate.
6. Spoon batter into 12 muffin cups lined with muffin cup liners.
7. Bake for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean.
8. Remove from pan; cool completely on a wire rack.
9. Sprinkle with powdered sugar just before serving.
10. DO NOT OVERBAKE!!!
|
|