Chocolate Cupcake with Whipped Cream Icing

By barbsjustagirl

A lighter version of a chocolate cupcake.

Ingredients

• 1 1/4 c all-purpose flour
• 3/4 c granulated sugar
• 1/4 c unsweetened cocoa powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1/2 c water
• 1/2 c fat-free plain yogurt
• 1/4 c vegetable oil
• 1/4 c unsweetened applesauce
• 1 egg white
• 1/2 tsp instant coffee, dissolved in 2 tbsp hot water
• 1 1/2 tsp vanilla extract
• 1/2 c + 2 tbsp heavy cream
• 2 oz reduced-fat cream cheese (Neufchatel)
• 1/4 c confectioners' sugar
• 2-3 drops red food coloring (optional)

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. HEAT oven to 350°F. Line 8 cups of a standard muffin tin or spray with oil.

2. MIX flour, granulated sugar, cocoa, baking soda, and salt in bowl with fork.

3. COMBINE water, yogurt, oil, applesauce, egg white, coffee, and 1 teaspoon of the vanilla extract in large bowl. Beat with an electric mixer until combined and smooth. Slowly add the flour mixture and beat until smooth.

4. FILL muffin cups with batter. Bake until wooden pick inserted in center of each cake comes out clean, 20 to 25 minutes. Cool completely.

5. BEAT cream, cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract in bowl with electric mixer until thick and stiff. Stir in food coloring, if using. Spread about 2 tablespoons on top of each cupcake. if not serving immediately, store cupcakes in refrigerator.