Cupcakes
Almost Fat-Free Chocolate Cupcakes
1 1/3 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Salt
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 Egg
1 Egg white
1 tb Oil
1 ts Vanilla extract
2/3 c Skim milk
Powdered sugar, optional.
Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine
flour, cocoa, baking powder, soda and salt. Beat the next six
ingredients until combined, about 1 minute. Stir in flour mixture
alternately with milk until just combined. Pour batter into muffin cups.
Bake 22-25 minutes or until toothpick comes out clean. Remove
cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with sugar,
if desired.
Black Bottom Cupcakes
12 oz Cream cheese
2 Eggs
1 2/3 c Sugar
10 oz Semisweet chocolate chips
1 1/2 c Flour — sifted
1/4 c Cocoa powder
1 ts Baking soda
1 ts Salt
1 c Water
1/3 c Cooking oil
1 tb Vinegar
1 ts Vanilla
Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins
or liberally grease a cake/bundt pan. Blend together the cream cheese,
eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate
chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt
into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until
smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the
cheese mixture on top. If using a cake or bundt pan, scrape the batter
into the pan, then top with several layers of the cream cheese topping,
spreading it thinly because it will sink in deeper after each application.
Bake until the cakes test done — 30 to 35 minutes for cupcakes, 40 to
45 minutes for cake. Let cool 10 minutes before turning out on wire
racks to cool completely.
Chocolate Cupcakes
1/4 c Oil
3/4 c Sugar
1 Egg
1 ts Vanilla
1/4 ts Salt
1/4 ts Cinnamon — optional
1 ts Baking soda
2/3 c Milk
2 tb Lemon juice
1/3 c Unsweetened cocoa powder
1 c All-purpose flour
Beat oil and sugar with egg with an electric mixer until smooth. Beat in
vanilla, salt, and baking soda until well blended. Put milk and lemon
juice together in cup until curdled and pour into batter, beating to
blend well. Beat in cocoa powder and finally the flour, beating 3
minutes after last addition, scraping down sides and bottom of bowl
often. Divide batter equally between 12 paper-lined cupcake wells.
Bake at a 350 degree F for 25 minutes or until a toothpick inserted
comes out clean. Cool in pan on rack 20 minutes. Remove to platter to
continue cooling. Frost as desired.
Deep Chocolate Cupcakes
6 lg Prunes, pitted
3 lg Egg whites
1 1/2 ts Vanilla extract
18 tb Flour, all-purpose
3/4 c Sugar, granulated
1/2 c Cocoa powder, unsweetened
1 1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 1/2 tb Sugar, powdered
Preheat oven to 350 degrees F. Line 12 2-3/4″ muffin cups with paper
liners. In food processor, puree prunes and 1/2 cup water until
smooth. Scrape puree into large bowl.
With electric mixer, beat together prune puree and 1/2 cup water. Add
egg whites and vanilla; beat until thoroughly combined. Stir in
remaining ingredients; mix completely. Spoon batter evenly into
prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until
toothpick comes out clean. Remove from pan; cool on rack. Sprinkle
evenly with powdered sugar.
Quick Chocolate Cupcakes
1 1/2 c All-purpose flour
3/4 c Sugar
1/4 c cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/4 c Vegetable oil
1 tb White vinegar
1 ts Vanilla extract
Heat oven to 375 degrees F. Line muffin cups (2 1/2″ in diameter) with
paper bake cups. In medium bowl, stir together flour, sugar, cocoa,
baking soda and salt. Add water, oil, vinegar and vanilla; beat with a
whisk just until batter is smooth and ingredients are well blended. Fill
muffin cups 2/3 full with batter. Bake 16-18 minutes or until wooden
pick inserted in center comes out clean. Remove from pan ti wire rack.
Cool completely. Frost as desired. Makes 18 cupcakes.