Chocolate Cupcakes Recipe

Chocolate Cupcakes Recipe photo by Taste of Home

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If you love chocolate, you're going to love these scrumptious cupcakes. Chocolate curls are a showy way to top these gorgeous gems.—Marlene Martin, Country Harbour Mines, Nova Scotia

This recipe is:

Diabetic Friendly

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Chocolate Cupcakes Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 16 Servings

20 15 35

Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/2 cup buttermilk
Chocolate frosting and multi-colored sprinkles

Directions

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes and decorate with sprinkles. Yield: 16 cupcakes.

Nutritional Facts 1 cupcake (calculated without frosting) equals 157 calories, 6 g fat (4 g saturated fat), 29 mg cholesterol, 169 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Chocolate Cupcakes in Country Woman January/February 2000, p58