Frosted Chocolate-Buttermilk Cupcakes

Category: Desserts
Makes 12; Prep time: 20 minutes; Total time: 1 hour

Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder; it is available at baking-supply stores and many supermarkets.

Ingredients

• 3/4 cup all-purpose flour (spooned and leveled)
• 3/4 cup sugar or substitute
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoons unsalted butter, melted
• 6 tablespoons buttermilk
• 1 large egg
• 1 large egg white
• Light Cream-Cheese Icing
• candy decorations (optional)

Instructions

1. 1. Preheat oven to 350°. Line standard 12-cup muffin tin (or 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
   2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor).Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
   3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
   4. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

Per serving: 180 calories; 5.3 grams fat; 3.1 grams protein; 30.6 grams carbohydrates; 0.7 gram fiber

Note: Neat and clean: To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.