Double-Chocolate Cupcakes

Double-Chocolate Cupcakes
Photo by Randy Mayor

Ingredients

  • ½ cup egg substitute
  • 1 teaspoon baking soda
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1 teaspoon vanilla
  • 1 ¼ ounces dark (70 percent cocoa) chocolate, finely chopped
  • 2/3 cup granulated sugar
  • 2/3 cup granulated sugar
  • + 15 more ingredients
    • 1 ¼ ounces dark (70 percent cocoa) chocolate, finely chopped
    • 2 tablespoons powdered sugar
    • 1 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/3 cup unsweetened cocoa
    • ½ cup 1% low-fat buttermilk
    • 1/3 cup unsweetened cocoa
    • 1/8 teaspoon salt
    • ½ cup egg substitute
    • 1 teaspoon vanilla
    • 2 tablespoons powdered sugar
    • ½ cup 1% low-fat buttermilk
    • ¼ cup butter, softened
    • ¼ cup butter, softened
    • 1 cup all-purpose flour (about 4 1/2 ounces)

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitut...

View full recipe at My Recipes

Comments

Variations on Double-Chocolate Cupcakes

  • Double-Chocolate Cupcakes
    • 1/2 cup heavy cream
    • 1/3 cup miniature chocolate chips
    • 1/2 teaspoon vanilla extract
    • 3/4 teaspoon baking soda
    • 1/2 cup plus 1 Tbsp. sugar
    • +12 other ingredients
  • Double-Chocolate Cupcakes
    • Cooking spray
    • 3 tablespoons unsweetened cocoa
    • 2 teaspoons vanilla extract
    • 1/4 cup semisweet chocolate chips
    • 1/4 cup fat-free milk
    • +4 other ingredients


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