Double-Chocolate Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (18.25-ounce) package light devil's food cake mix |
1 cup water |
3 large eggs |
cooking spray |
1/4 cup semisweet chocolate chips |
1/4 cup fat-free milk |
3 tablespoons unsweetened cocoa |
2 cups sifted powdered sugar |
2 teaspoons vanilla extract |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes.
3. Divide batter evenly among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack.
4. Split each cupcake in half horizontally using string or a serrated knife.
5. Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes.
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