Why are these healthier than run-of-the-mill chocolate cupcakes? (I realize that using “run-of-the-mill” to describe any chocolate cupcake may be a stretch, but I am referring to the usual bakery cupcake.)
These are all-natural – no artificial sweeteners, egg substitute, or any other fake food – and contain relatively little sugar and butter. The chocolate flavor is provided by the unsweetened cocoa powder and dark chocolate pieces, adding antioxidant pizazz to every bite. With just a dusting of powdered sugar in place of the usual frosting, the calorie count is much lower than the norm – just 156 per delicious serving. The single serving size is nice too, isn’t it? Ready-made portion control!
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1-1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tablespoons powdered sugar
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.
Per cupcake: 156 calories, 6g fat (3.4g sat), 24g carb, 3.1g protein, 132mg sodium
From Cooking Light