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The August 2001
Recipe of the Month
MERYL'S LOW-FAT DEEP CHOCOLATE CUPCAKES
Many thanks for this month's recipe go to Meryl Sheppard, of Boynton Beach, Florida, who notes that this is a very rich, chocolaty cupcake and does not taste low fat! A treat for all!
Saturated Fat: 5 grams per cupcake. Total Fat: 6 grams.
Makes 12 cupcakes
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Ingredients
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For the Cupcakes
- 1 1/3 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 cup of Dutch Process Cocoa Powder -- Note: If Dutch Process is not available, can use regular cocoa powder with 1/4 tsp baking soda to neutralize it.
- 1 1/2 Tablespoons espresso powder (reduce a bit if desired, but if you use 1 1/2 Tablespoons of liquid espresso or extra-strong coffee, remember to reduce the amount of milk by 1 1/2 Tablespoons to balance the liquids)
- 1/8 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 eggs, beaten
- 3 Tablespoons butter, melted and cooled
- 3/4 teaspoon vanilla extract
- 1 cup low fat milk
- 1/2 cup nonfat plain yogurt
- 1/4 cup semi-sweet chocolate chips
For the Glaze
- 1 Tablespoon instant espresso
- 3 Tablespoons Dutch Process Cocoa Powder
- 2 - 4 Tablespoons boiling water
- 1 cup confectioner's sugar
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Directions
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For the Cupcakes
- Preheat oven to 350 F (325 F for dark pans or glass cups).
- Line muffin pan with 12 paper liners.
- Sift together into large bowl the flour, baking powder, Dutch Process cocoa, salt, sugar, espresso powder, (add baking soda if using regular cocoa). Sift again or mix to ensure the dry ingredients are thoroughly
blended.
- In another large bowl, beat eggs with a whisk. Then add the melted butter, yogurt, milk, and vanilla and mix.
- Make a well in the dry ingredients. Add the above wet ingredients. Stir until just mixed. Do not over-mix. Add chocolate chips.
- Fill muffin cups up to top.
- Bake in middle of oven for 28 to 30 minutes, until toothpick comes out fairly clean but not dry.
- Let cool in pan a few minutes, then take out of pan and transfer to wire rack.
- Drizzle or brush glaze over warm muffins. Cool.
For the Glaze
- 1. Sift the 3 Tablespoons Dutch Process Cocoa into small bowl.
- Add the 1 Tablespoon instant espresso. (If using liquid espresso or very strong coffee, be sure to reduce the amount of boiling water by 1 Tablespoon to balance the liquids.)
- Pour in 2 to 4 Tbsp boiling water (use as little as possible, just enough to create a liquid cocoa).
- Whisk till incorporated.
- Add 1 cup sifted confectioner's sugar and whisk until well mixed.
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