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Frosted Chocolate-Buttermilk Cupcakes

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Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder, which works well in this recipe.

Source: Everyday Food, January/February 2005
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
284
  • carolwilkins
    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.
    Reply
  • Joie44
    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.
    Reply
  • kooohkies
    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!
    Reply
  • LakerLover
    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!
    Reply
  • emiefox06
    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!
    Reply
  • MissesBojangles
    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.
    Reply
  • gracieb83
    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
    Reply
  • gracieb83
    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.
    Reply
  • MS11339485
    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.
    Reply
  • MS10498747
    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.
    Reply

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