Cake - Double Chocolate Cupcake

By BlueSchmoo

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. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Ingredients

• 14 (7)
• 2 tablespoons butter, softened (1 Tbsp)
• 3/4 cup sugar (1/4 Cup + 2 Tbsp)
• 1 egg (1/2 egg)
• 1 egg white(1/2 egg white)
• 1/2 cup plus 2 tablespoons buttermilk (1/4 Cup + 1 Tbsp)
• 1/3 cup water(2 Tbsp + 2 tsp)
• 1 tablespoon white vinegar (1/2 Tbsp)
• 1 teaspoon vanilla extract (1/2 tsp)
• 1-1/2 cups all-purpose flour (3/4 Cup)
• 1/4 cup baking cocoa (2 Tbsp)
• 1 teaspoon baking soda (1/2 tsp)
• 1/2 teaspoon salt (1/4 tsp)
• 1/3 cup miniature semisweet chocolate chips (2 Tbsp + 2 tsp)

Details

Servings 14

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.