Low-Fat Chocolate Cupcakes

Preheat oven to 175C. Place muffin cases into a muffin tin.

In a saucepan, combine cocoa, sugar, milk, salt, flour, vanilla and orange essence over low heat until sugar has melted.

Remove from heat and add chocolate. Whisk until melted and add the lightly beaten egg.

Mix until the batter is glossy.

In a large bowl, whisk the egg whites until soft peaks form.

Add the caster sugar and beat for another two minutes. Using a metal spoon, add the egg whites into the chocolate batter. Do not overmix.

Add the chocolate chips and spoon the mixture into the cases and bake for 20 minutes.

Remove from tin to cool and dust with icing sugar.