|
Frosted Chocolate-Buttermilk Cupcakes
Makes 12; Prep time: 20 minutes; Total time: 1 hour
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.
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)
1. Preheat oven to 350. Line standard 12-cup muffin tin (or 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
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. 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.
For the light cream-cheese icing:
With an electric mixer, beat 3 ounces softened reduced-fat cream cheese and 1 cup confectioners' sugar until light and fluffy. (To make without a mixer, sift sugar before stirring into cream cheese). Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.
Per serving: 180 calories; 5.3 grams fat; 3.1 grams protein; 30.6 grams carbohydrates; 0.7 gram fiber
Note: Neat and clean: To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.
Courtesy of MarthaStewart.com
|