Double Chocolate Cupcakes

Double Chocolate Cupcakes


  • Cooking spray
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/3 tsp. salt
  • 2/3 cup granulated sugar
  • ¼ cup butter, softened
  • ½ cup egg substitute
  • 1 tsp. vanilla extract
  • ½ cup low fat buttermilk
  • 1 ¼ oz. dark (70 percent cocoa) chocolate, finely chopped
  • 2 tbsp. powdered sugar

Preheat the oven to 350 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, cocoa, baking soda and salt; stir with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into prepared muffin cups. Bake 350 degrees F for 18 minutes or until cupcakes spring back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

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