Double Chocolate Cupcakes with Vanilla Butter Cream Icing

Double Chocolate Cupcakes - low fat 2016-07-01 007On 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.

 

 

Ingredients:

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)

Directions:

Double Chocolate Cupcakes 2016-06-11 009In a large ceramic bowl, place all the dry ingredients – the flour, sugar, cocoa, baking soda and salt. Whisk these ingredients together using a wire whisk until they are well combined.

 

 

 

 

 

 

Double Chocolate Cupcakes 2016-06-11 006

 

Next, in a small bowl, pour in the liquid ingredients: the  water (or water), oil,  vinegar, and vanilla.

 

 

 

 

 

 

Double Chocolate Cupcakes 2016-06-11 016Add the liquid ingredients to the dry ingredients. Whisk together until the mixture forms a smooth chocolate colored batter free of lumps.

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.

 

 

 

 

 

Double Chocolate Cupcakes 2016-06-11 019Place paper cupcake liners inside a 12 cup cupcake tin. Using an ice cream scoop, fill each liner 3/4ths full of batter

 

 

 

 

 

 

 

Double Chocolate Cupcakes 2016-06-11 028If using them, now is a good time to sprinkle on the choc chips. I press them into the batter using a spoon. (or a finger if no one is looking. The oven kills all germs.)

 

 

 

 

 

 

 

Double Chocolate Cupcakes 2016-06-11 032Double Chocolate Cupcakes 2016-06-11 035Bake 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.

 

 

 

 

Double Chocolate Cupcakes
Double Chocolate Cupcake for 165 calories

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.

 

 

 

 

 

 

Double Chocolate Cupcakes

Double Chocolate Cupcakes

Ingredients

  • Ingredients:
  • 1 1/2 cup 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
  • 1/2 cup chocolate chips (optional)
  • Vanilla icing (optional)

Instructions

  1. Directions:
  2. In a large ceramic bowl, place all the dry ingredients: the flour, sugar, cocoa, baking soda and salt. Whisk these ingredients together using a wire whisk until they are well combined.
  3. In a small bowl place the liquid ingredients: the water, oil, and vinegar.
  4. Add the liquid ingredients to the dry ingredients, and whisk together until the mixture forms a smooth chocolate colored batter free of lumps.
  5. You may add in the chocolate chips now or wait and add 5 chips to the top of each cupcake after filling the liner.
  6. Place cupcake liners inside a 12 cup cupcake tin. Using an ice cream scoop, fill each liner 3/4ths full of batter
  7. Now is when to sprinkle in the choc chips. I press them into the batter using a spoon. (or a finger if no one is looking. The oven kills all germs.
  8. Bake the cupcakes in a pre-heated 350° Fahrenheit oven for 17 to 25 minutes, or when the cupcakes spring back when pressed with a finger. Do not overbake. Just when they spring back when pressed, remove them and place them on the counter to rest for ten minutes. Then remove them and cool them on top of a cooling rack.
  9. When cool you can ice them, or sprinkle them with powdered sugar. They freeze very well and are perfectly fresh and chocolaty after 25 to 30 seconds in the microwave.
http://www.theinfinitekitchen.com/double-chocolate-cupcakes/

Double Chocolate Cupcakes with Vanilla Butter Cream Icing
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