Double Chocolate Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes

Cupcake Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa
• 1 teaspoon baking soda
• Pinch of salt (optional)
• ¼ cup canola oil
• ½ cup dark brown sugar
• ½ cup egg substitute
• ½ cup non-fat buttermilk
• 1 teaspoon vanilla
• 2 ounces dark chocolate, finely chopped

Icing Ingredients

• 6 ounces light whipped cream cheese
• 1 tablespoon icing sugar
• ½ teaspoon vanilla

Cupcakes

1. Preheat oven to 350°F.
2. Line a 12-serving muffin pan with paper or foil liners.
3. In a small bowl, sift all dry ingredients together: flour, cocoa, baking soda, and salt.
4. In a medium bowl, whisk together canola oil and brown sugar.
5. On medium speed, mix in egg substitute, buttermilk, and vanilla.
6. Add in chocolate and lightly mix.
7. In two additions, mix dry ingredients into oil/buttermilk mixture until smooth and lump free.
8. Spoon the batter into 12 muffin tins.
9. Bake for approximately 15 minutes or until toothpick inserted into the middle comes out clean.
10. Frost with cream cheese icing if desired.

To prepare the icing, place all ingredients in a small bowl and whisk with beaters until light and fluffy.

Credits

Recipe by AccentHealth Chef Donna Brousseau.