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- CUPCAKES:
- 1 large egg
- 3/4 c. packed light brown sugar
- 1/2 c. dutch process cocoa powder
- 3 Tbsp. all-purpose flour
- 2 Tbsp. instant espresso powder
- 1/4 Tbsp. salt
- pinch of black pepper
- 1 c. fat-free milk
- 2 Tbsp. vanilla extract
- 3 oz. 60-72% cacao bittersweet chocolate chips
- large egg whites
- 1/4 Tbsp. cream of tartar
- 1/3 Tbsp. granulated sugar
- FROSTING:
- 1 c. Confectioners’ sugar
- 3 Tbsp. dutch process cocoa powder
- 3 Tbsp. trans-free margarine, softened
- 1 Tbsp. vanilla extract
- 3 Tbsp. fat-free milk
-
- Step 1To Make the Cupcakes:
- Step 2Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray. Beat the egg in a small bowl until blended; set aside.
- Step 3Combine the brown sugar, cocoa, flour, espresso powder, salt, and pepper in a medium saucepan; gradually whisk in the milk and vanilla until smooth. Heat over medium heat, stirring frequently, until the mixture is hot and the sugar dissolves (do not boil).
- Step 4Remove the saucepan from the heat; add the chocolate and stir until melted. Whisk about 1/2 cup of the chocolate mixture into the beaten egg; whisk the egg mixture back into the saucepan. Cool to room temperature.
- Step 5Beat the egg whites and cream of tartar in a large bowl with an electric mixer on high speed until soft peaks form. Continue beating, gradually adding the granulated sugar until stiff peaks form. Stir about one-quarter of the egg whites into the cooled chocolate mixture; fold the chocolate mixture into the remaining egg whites.
- Step 6Divide the batter among the muffin cups. Place the muffin pan in a large roasting pan; add 1 inch boiling water to the roasting pan.
- Step 7Bake for 25 to 30 minutes or until just firm when lightly touched (do not test with a toothpick as the cupcakes will still be soft in the center). Cool completely on a rack; chill, covered, for 8 hours or overnight.
- Step 8To Make the Frosting:
- Step 9Stir together the confectioners’ sugar, cocoa, margarine, vanilla, and 1 tablespoon milk until creamy and spreadable, adding more milk as needed.
- Step 10Loosen the sides of the cupcakes from the pan with a knife. Place on a serving plate. Frost the cupcakes.
Advertisement – Continue Reading BelowCUPCAKES:1 large egg3/4 c. packed light brown sugar1/2 c. dutch process cocoa powder3 Tbsp. all-purpose flour2 Tbsp. instant espresso powder1/4 Tbsp. saltpinch of black pepper1 c. fat-free milk2 Tbsp. vanilla extract3 oz. 60-72% cacao bittersweet chocolate chipslarge egg whites1/4 Tbsp. cream of tartar1/3 Tbsp. granulated sugarFROSTING:1 c. Confectioners’ sugar3 Tbsp. dutch process cocoa powder3 Tbsp. trans-free margarine, softened1 Tbsp. vanilla extract3 Tbsp. fat-free milkStep 1To Make the Cupcakes: Step 2Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray. Beat the egg in a small bowl until blended; set aside. Step 3Combine the brown sugar, cocoa, flour, espresso powder, salt, and pepper in a medium saucepan; gradually whisk in the milk and vanilla until smooth. Heat over medium heat, stirring frequently, until the mixture is hot and the sugar dissolves (do not boil). Step 4Remove the saucepan from the heat; add the chocolate and stir until melted. Whisk about 1/2 cup of the chocolate mixture into the beaten egg; whisk the egg mixture back into the saucepan. Cool to room temperature. Step 5Beat the egg whites and cream of tartar in a large bowl with an electric mixer on high speed until soft peaks form. Continue beating, gradually adding the granulated sugar until stiff peaks form. Stir about one-quarter of the egg whites into the cooled chocolate mixture; fold the chocolate mixture into the remaining egg whites. Step 6Divide the batter among the muffin cups. Place the muffin pan in a large roasting pan; add 1 inch boiling water to the roasting pan. Step 7Bake for 25 to 30 minutes or until just firm when lightly touched (do not test with a toothpick as the cupcakes will still be soft in the center). Cool completely on a rack; chill, covered, for 8 hours or overnight. Step 8To Make the Frosting: Step 9Stir together the confectioners’ sugar, cocoa, margarine, vanilla, and 1 tablespoon milk until creamy and spreadable, adding more milk as needed. Step 10Loosen the sides of the cupcakes from the pan with a knife. Place on a serving plate. Frost the cupcakes.
Double Chocolate Cupcakes I
