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Prep 35min
Total1hr10min
Servings12
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Ingredients
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
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Steps
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.
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Look for unsweetened dark baking cocoa in the baking aisle at the supermarket.
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