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Double Chocolate Cupcakes Recipe

  • 12servings
  • 18minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all purpose flour

  2. 1/3 cup unsweetened cocoa

  3. 1 tsp. baking soda

  4. 1/8 tsp. salt

  5. 2/3 cup sugar

  6. 1/4 cup butter , softened

  7. 1/2 cup egg substitute

  8. 1 tsp. pure vanilla extract

  9. 1/2 cup 1% low fat buttermilk

  10. 1-1/4 oz. dark (70% cocoa ) chocolate finely chopped

  11. 2 Tbsp. powdered sugar or if desired chopped nuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350*F.

  2. Lightly spoon flour into a dry measuring cup and level with a knife.

  3. combine flour, cocoa, baking soda and salt stir with a whisk.

  4. Place sugar and butter in a large bowl, beat with mixer at medium speed until well combined about 3 minutes.

  5. Add egg substitute and vanilla, beating well.

  6. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

  7. Fold in chocolate.

  8. Spoon batter into 12 muffin cup lined with muffin liners.

  9. Bake for 18 minutes or until cake springs back when lightly touched in center.

  10. Remove from pan, cool completely on a wire rack.

  11. Sprinkle with powdered sugar or chopped nuts.

  12. Or if desired leave plain

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