Instant coffee intensifies the chocolate richness of these cupcakes. If
you're hosting a holiday or birthday party, top them
off with themed candies or
sprinkles. For thicker frosting, cover and chill for 10 minutes before
spreading on the cupcakes.
Refrigerate frosted cupcakes
overnight; cover lightly with plastic wrap, or store them in an airtight
container.
Ingredients:
- Cupcakes:
- 1 cup granulated sugar $
- 1/2 cup egg substitute
- 1/4 cup canola oil $
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces) $
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon instant coffee granules $
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fat-free buttermilk
- Frosting:
- 1 cup powdered sugar $
- 1/2 teaspoon vanilla extract
- Dash of salt
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened $
Preparation
- Preheat oven to 350°.
- To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition just until blended.
- Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack.
- To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.