Double Chocolate Cupcakes

Double Chocolate Cupcakes

Ingredients:

  • 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.

www.thasc.com

Getting Ready For St. Patrick’s Day

Chocolate Irish Cream Cupcakes
Bailey’s gives this dessert a spirited kick, but Irish cream coffee creamer works too.

 

Chocolate Irish Cream Cupcakes

Ingredients:

  • 1 package dark chocolate fudge cake mix
  • 1 cup stout beer
  • 1 – 8 ounce package cream cheese, at room temperature
  • 4 tablespoons butter, softened
  • 3 cups powdered sugar
  • 2-4 tablespoons Irish cream liquor, like Bailey’s
  • Liquid green food coloring
  • 24 gold chocolate coins

Heat oven to 350 degrees F. Line two 12 well muffin pans with liners. Prepare cake mix as package directs, substituting stout for water called for. Divide batter evenly among liners. Bake 17 minutes or until done. Let cool.

Using electric mixer on medium speed, beat together cream cheese, butter and 2 tablespoons Irish cream 2 minutes or until light and fluffy. Gradually beat in powdered sugar until smooth, adding more Irish cream 1 teaspoon at a time to reach desired consistency. Tint pale green. Pipe evenly over tops of cupcakes. Garnish with gold coins.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com