On fourth of July in CT, I was invited to an impromptu supper at my nephew’s house in New Canaan. I decided to bring double chocolate cupcakes as a surprise for their two children. Using a lighter version of an online recipe, I was thrilled with the way they turned out. The cupcakes still had a deeply rich chocolate flavor with a lovely cakelike crumb.
In fact, this eggless,butterless, double chocolate cupcake delivers deep chocolate flavor along with a moist center. To lower the calorie count, I eliminated chips in the batter; instead, I pressed a few chocolate chips onto each cupcake before baking, and used simple, butterless icing. Nevertheless, the cupcake was still satisfyingly chocolatey. The proof came when the children dashed to the dessert table, and stuffed the entire cupcake into their mouth. They looked frightful, but they both held two thumbs up. Proof positive folks that lighter can be beautiful.
1 1/2 cups all purpose flour
1 cup white sugar
1 tsp baking soda
1 tsp salt
1/2 cup cocoa
1/4 cup canola oil or vegetable oil
1/4 cup fat free Greek yogurt
1 tsp vinegar
1 cup water or almond milk
1 tsp vanilla
1/2 cup chocolate chips (optional)
Vanilla icing (optional)
Next, in a small bowl, pour in the liquid ingredients: the water (or water), oil, vinegar, and vanilla.
Sprinkle in chocolate chips now or eliminate them inside the batter and just press a few choc. chips on the top of each cupcake after filling the muffin tin.
Bake the cupcakes in a pre-heated 350° oven for 17 to 25 minutes. Test if cupcakes spring back when pressed with a finger. Do not overbake. When done, remove them and place them on the counter to rest for ten minutes. You want them to firm up and come out without losing their shape. After ten minutes, remove them from the cupcake tin, and place them on a cooling rack. Try not to gobble up one or two because you were so busy baking you forgot to eat lunch.
When cool you can ice them, or sprinkle them with powdered sugar. They freeze very well and are perfectly fresh and chocolatey after 25 to 30 seconds in the microwave.You can see that I laid on vanilla frosting so that some of the cupcake is peeking through.