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Frosted Chocolate-Buttermilk Cupcakes

Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder; it is available at baking-supply stores and many supermarkets.

  • prep: 20 mins
    total time: 1 hour
  • yield: Makes 12

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Ingredients

  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons buttermilk
  • 1 large egg
  • 1 large egg white
  • Light Cream-Cheese Icing
  • Candy decorations (optional)

Cook's Note

To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

  2. Step 2

    With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.

  3. Step 3

    Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.

  4. Step 4

    Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

Source
Everyday Food, January/February 2005


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Reviews (22)

  • 8 May, 2010

    My bunch loves these cup cakes. I even have a grandson that isn't big on cakes and sweet baked good but he loves these cupcakes. It is good knowing I can make a sweet that is a little healthier.

  • 17 Apr, 2010

    I wasn't overwhelmed by this recipe. I guess it's ok for low fat but I probably wouldn't make these again.

  • 22 Dec, 2009

    Hi.. how come when I baked this the top of my cupcake is hard. I followed every step in this recipe. I don't know what went wrong. Although I changed the oven temperature from 350 degrees to 175 celcius. Help!

  • 15 Feb, 2009

    These cupcakes are killer w/ some minor changes: Add 6 Tbsp of oil w/butter and during cocoa process, add dry choco pudding. This will keep the cupcakes extra moist and turn out extra chocolately!

  • 13 Feb, 2009

    I made these but instead of the cream-cheese icing , I used Martha's buttercream frosting - I got rave reviews from all my friends. I guess the buttercream defeats the purpose of making a "light" cupcake...but they were wonderful!

  • 19 Jun, 2008

    I made these last night and they were very good for a lower fat recipe. You may need more frosting if you follow the cream cheese recipe.

  • 10 May, 2008

    These are SO good and SO easy. They were a BIG hit in my church group from the kids and the adults. I frosted with real butter cream frosting, not the low-fat recipe - so that negated the light-ness, but super good

  • 1 May, 2008

    based on my calculations, without frosting - 126 calories, 4 grams of fat, 25 mg cholesterol, 158 mg sodium, 21 gram carb - 13 sugar, 2 protein.

  • 31 Mar, 2008

    Does anyone know what size ice cream scoop to use? They come in many different sizes in the cooking stores and I was just wondering which is the best for cupcakes.

  • 21 Mar, 2008

    Very easy to make and a healthier alternative to regular chocolate cupcakes. Using buttermilk is a brilliant idea and the cream cheese frosting makes them taste decadent, not health conscious.

  • 2 Mar, 2008

    For those on WW these are 4 pts for one and 7.5 pts for 2 (with frosting).

  • 12 Feb, 2008

    nice and yummy cupcakes ever

  • 5 Feb, 2008

    Great cupcake for SuperBowl Sunday. Among all the sweets, no one knew this one was light! This one's a definite TOUCHDOWN!

  • 5 Feb, 2008

    A perfect cupcake! I may never buy cupcakes from grocery store bakeries again. Even though the cocoa I used wasn't the dutch-process kind, these cupcakes were still quite tasty. Also, I used low-fat buttermilk. I piped on the "Swiss Meringue Buttercream for White Cupcakes", using the star tip on my pastry bag. A little more practice and they'll be bakery-beautiful! For now, who cares what they look like... YUM!!!

  • 2 Feb, 2008

    I too wish that the dietary facts are listed on all the recipes. I also used the dark unsweetened dutch processed cocoa powder for this reciped. Very good!

  • 1 Feb, 2008

    another really good place to go is sparkpeople.com where you can enter the ingredients to a recipe along with the number of servings and it calculates the nutritional information for you :)

  • 9 Jan, 2008

    FOR ALL YOU FAT-FOOD LOVERS, LIKE ME, GO TO THE BOOK STORE AND ASK THE CLERK FOR BOOKS ON COUNTING CALORIES, CARBS, ETC. AND COUNT FOR YOURSELF. BUT IT DOES TAKE PATIENCE ON YOUR PART. I LEARNED SO I KNOW YOU CAN. ANYONE CAN IF I CAN

  • 17 Dec, 2007

    These were very tasty! I also wish the dietary facts were available. I realize that they are low in fat but what about everything else? My kids loved them though, and I felt a little better about serving them since they weren't so fattening.

  • 17 Dec, 2007

    These were very tasty! I also wish the dietary facts were available. I realize that they are low in fat but what about everything else? My kids loved them though, and I felt a little better about serving them since they weren't so fattening.

  • 17 Dec, 2007

    These were very tasty! I also wish the dietary facts were available. I realize that they are low in fat but what about everything else? My kids loved them though, and I felt a little better about serving them since they weren't so fattening.

  • 14 Dec, 2007

    I would like to know the dietary facts of this recipe ??

  • 5 Dec, 2007

    These were really good - my nieces and nephews didnt even notice they were eating a lighter version dessert - they got the "can I have another one" good review!