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Glazed Dark Chocolate Cupcakes
oz bittersweet baking chocolate (3 squares from 4-oz bar), finely chopped
tablespoons unsweetened dark baking cocoa
teaspoon instant espresso coffee powder or granules
cup fat-free (skim) milk
cup white whole wheat flour
teaspoon baking soda
cup fat-free egg product
cup granulated sugar
cup packed brown sugar
tablespoons canola oil
teaspoons fat-free (skim) milk
tablespoon unsweetened dark baking cocoa
oz fat-free cream cheese (from 8-oz package)
cup powdered sugar
oz bittersweet baking chocolate (1/2 square from 4-oz bar), grated
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
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.
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.
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.
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.
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.
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.
Look for unsweetened dark baking cocoa in the baking aisle at the supermarket.
No nutrition information available for this recipe.
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