Double Chocolate Cupcakes

By AnnaMaria507

Calories 190
Protein 4 g
Carb. 35 g
Fiber 2 g
Fat 9 g (2 g sat fat)
Cholesterol 18 mg
Sodium 60 mg.
Diabetic exchanges: 2 carb, 1 fat

Ingredients

• CAke
• 1/2 cup Dutch process cocoa
• 3/4 cup packed brown sugar
• 3 Tbsp. flour
• 2 tsp. instant expresso powder
• 1/8 tsp. salt
• 1 pinch ground black pepper
• 3/4 cup fat-free milk
• 1 tsp. vanilla extract
• 2 oz unsweetened or bittersweet chocolate, chopped
• 2 oz semisweet chocolate, chopped
• 1 egg, lightly beaten
• 3 egg whites
• 1/8 tsp. cream of tartar
• 1/3 cup granulated sugar
• Frosting
• 2-3 tsp. margarine, softened
• 1 tsp. vanilla extract
• 1 cup confectioner's sugar
• 3 Tbsp. Dutch process cocoa
• 2-3 Tbsp. fat-free milk

Details

Servings 12

Preparation

Step 1

1. Combine cocoa, brown sugar, flour, espresso powder, salt and pepper to medium saucepan. Stir in milk and vanilla gradually to make smooth. Heat over medium heat, stirring, until mixture is hot and sugar dissolved (do not boil).
2. Remove pan from heat. Add chocolate, stirring until melted. Whisk 1/2 cup chocolate mixture with egg in medium bowl. Whisk egg mixture back into pan. Cool to room temperature.
3. Beat egg whites in medium bowl until foamy. Add cream of tartar and beat to soft peaks. Continue beating, gradually adding sugar until stiff, but not dry, peaks form. Stir about one fourth of the egg whites inot cooled chocolate mixture. Fold chocolate mixture into remaining egg whites.
4 Preheat oven to 350 degrees F. Coat 12-cup muffin pan with cooking spray. Divide batter between cups. Place muffin pan in large roasting pan on middle oven rack. Add 1" hot water to pan. Bake until just firm when lightly touched, 15-20 minutes. Cool completely. Refrigerate, covered, for 8 hours.
5. Mix margarine, vanilla, confectioner's sugar and cocoa in bowl with enough milk to make mixture spreadable.
6. Loosen side of cupcakes from pan with sharp knife. Carefully turn out onto serving plate. Cover cupcakes with frosting or dust with confectioner's sugar.