double chocolate cupcakes


1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs
3   tablespoons butter
1 1/3  cups cake flour or 1 1/4 cups all-purpose flour
1/3  cup unsweetened cocoa powder
1 1/2  teaspoons baking powder
1/4  teaspoon salt
1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1   teaspoon vanilla
3/4  cup fat-free milk
1   recipe Chocolate Frosting

Chocolate Frosting

1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
2   tablespoons unsweetened cocoa powder
1/2  teaspoon vanilla
1 1/4  cups powdered sugar** 
Fat-free milk


1. Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
3. Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Frost with Chocolate Frosting. Makes 18 cupcakes.

Chocolate Frosting
1. In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar** until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Makes 2/3 cup.

*SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 157 cal., 22 g carb. Exchanges: .5 other carb. Carb choices: 1.5

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