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Dark Chocolate Cupcakes

Delight your guests with these delicious chocolate cupcakes – a wonderful dessert treat.

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  • Prep Time 35 min
  • Total Time 1 hr 10 min
  • Servings 12

Cupcakes

1 1/2
oz bittersweet baking chocolate (3 squares from 4-oz bar), finely chopped
6
tablespoons unsweetened dark baking cocoa
1/2
teaspoon instant espresso coffee powder or granules
1/2
cup fat-free (skim) milk
3/4
cup white whole wheat flour
3/4
teaspoon baking soda
1/4
teaspoon salt
1/4
cup fat-free egg product
1/2
cup granulated sugar
1/4
cup packed brown sugar
3
tablespoons canola oil
2
teaspoons vanilla

Glaze

2
teaspoons fat-free (skim) milk
1
tablespoon unsweetened dark baking cocoa
1
oz fat-free cream cheese (from 8-oz package)
1/3
cup powdered sugar
1/8
teaspoon vanilla
Pinch salt
1/4
oz bittersweet baking chocolate (1/2 square from 4-oz bar), grated

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • 2 In small bowl, add 1 1/2 oz chocolate, 6 tablespoons cocoa and the espresso powder; set aside. In small microwavable measuring cup, microwave 1/2 cup milk uncovered on High (100%) 30 seconds or until steaming but not boiling. Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.
  • 3 Meanwhile, in medium bowl, stir flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat egg product with electric mixer on medium speed 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in oil and 2 teaspoons vanilla. Beat about one-third of the flour mixture and about one-half of the chocolate mixture at a time alternately into sugar mixture on low speed until blended.
  • 4 Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool 5 minutes; remove from muffin cups to cooling rack. Cool completely before glazing.
  • 5 In small bowl or microwavable custard cup, heat 2 teaspoons milk uncovered on High (100%) about 10 seconds or until hot. Stir in 1 tablespoon cocoa until smooth; set aside.
  • 6 In separate small bowl, stir cream cheese until smooth. Stir in cocoa mixture until blended. Stir in powdered sugar. Stir in vanilla and salt until mixture is smooth and shiny.
  • 7 Spoon about 1 teaspoon glaze over each cupcake; spread to edge with back of spoon. Sprinkle about 1/4 teaspoon grated chocolate over each glazed cupcake.

EXPERT TIPS

Expert Tips

Look for unsweetened dark baking cocoa in the baking aisle at the supermarket.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
170
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
18g
18%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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