Double Chocolate Cupcakes

By Cindy_Wicker

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

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to 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 comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.

Nutritional Analysis:
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.