2002 Double Chocolate Cupcakes

By boandozzy

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.

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

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

Details

Servings 14
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.