Frosted Chocolate-Buttermilk Cupcakes

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Prep time: 20 Minutes

Total time: 1 Hour

Yield: Serves 12

Course:

Ingredients

  • 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)

Directions

  1. Preheat oven to 350 degrees. 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.
  4. 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.
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