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Double Chocolate Cupcakes Recipe
Double Chocolate Cupcakes Recipe photo by Taste of Home

Double Chocolate Cupcakes Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 14 servings

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 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Double Chocolate Cupcakes in Light & Tasty April/May 2001, p56

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.

Reviews for Double Chocolate Cupcakes

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 5, 2013

I made these with gluten free flour, they turned out great!! I used 1/2 cup cocoa powder and reduced the flour to 1 1/3 cups. I mixed 1/2 cup of chips with flour & cocoa so they didn't fall to bottom. It made 6 JUMBO muffins. YUMMY!!!

MY REVIEW
Reviewed Jul. 6, 2012

Great light treat for when you're having a chocolate craving. I made exactly as written and they came out fine but my batter only made 12 as well (not 14).

MY REVIEW
Reviewed Apr. 4, 2011

Looked picture perfect out of the oven! Added an extra 1/2 cup of the miniature chocolate chips!

MY REVIEW
Reviewed Mar. 22, 2011

This is a good recipe for when you're craving chocolate but don't want a whole lot of calories.

MY REVIEW
Reviewed May. 27, 2010

These were great, however I did make a few changes. I used 2% milk in place of the buttermilk. I also mixed the chocolate chips into the batter and had no problem with them sticking to the pan - also sprinkled chocolate chips on top. The biggest change I made was I added a bit more flour, and poured the mixture into jumbo muffin pans. Tasted just like a jumbo muffin without all the fat and calories! Recipe made 6. Will absolutely make again, my hubby had no clue that they were a healthier version of a family favorite!

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