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Double Chocolate Cupcakes

 Double Chocolate Cupcakes
Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.
14 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 2 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 egg white
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/3 cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup miniature semisweet chocolate chips

Directions

  • In a large bowl, beat butter and sugar until crumbly, about 2
  • minutes. Add egg, then egg white, beating well after each addition.
  • Beat on high speed until light and fluffy. Beat in the buttermilk,
  • water, vinegar and vanilla. Combine the flour, cocoa, baking soda
  • and salt; beat into batter just until moistened. Stir in chocolate
  • chips.
  • Fill muffin cups coated with cooking spray three-fourths full. Bake
  • at 375° for 15-18 minutes or until a toothpick inserted in the
  • muffin comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks. Yield: 14 cupcakes.

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Double Chocolate Cupcakes (continued)

Nutritional Facts: One cupcake equals 139 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 221 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.