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Chocolate Cupcakes

Categories: Birthdays, Entertaining, Kid-friendly, Make ahead
Type: Desserts and Baked Goods

Everyone loves chocolate cupcakes, and these are among the best.

Serves: Serves: 24


  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups skim milk
  • 1/4 cup egg substitute
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • Low-fat frosting or powdered sugar (optional)

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  1. Preheat oven to 350F. Line 24 muffin cups with fluted paper liners or spray with cooking spray.
  2. Combine flour, sugars, cocoa powder, baking powder and baking soda in large bowl; mix until ingredients are blended.
  3. Add remaining ingredients and mix with electric mixer until creamy and smooth.
  4. Spoon batter into muffin cups, filling each two-thirds full.
  5. Bake 22 to 25 minutes, until toothpick inserted in centers come out clean.
  6. Remove cupcakes from pan and cool to room temperature.
  7. Freeze in individual-size plastic freezer bags; thaw at room temperature several hours before serving.
  8. After thawing, top with low-fat frosting or sprinkle with powdered sugar, if desired.
  • Cocoa powder provides the flavor and cancer-fighting flavonoids of regular chocolate, but 1 tablespoon has a mere 20 calories and 1/2 gram fat compared to 140 calories and 10 grams fat in 1 ounce semisweet chocolate.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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