Sunday, December 4, 2011

#441: Cocoa Cupcake


This is a recipe I've had bookmarked for quite a while and just needed an excuse to make.  I have been slacking on making something for the girls to bring to school to share with their friends, and since I had all of the ingredients on hand for this recipe, I figured it would be a good day and a good reason to make them. 

These cupcakes are definitely not difficult to make, however I needed WAY too many separate bowls for this recipe, and since I hate doing the dishes (even w/the dishwasher), I'm probably not going to make these again anytime in the near future.  How lazy am I!? 

With that said, however, this got 2 thumbs up from everyone in our family...except from Chloe who claims, "I no like muffins."  (Yes, she does!)

1 cup
all-purpose flour
1
/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/8 teaspoon salt
2 large eggs, separated
4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
1/4 cup miniature chocolate chips
2 tablespoons confectioners' sugar, optional

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper liners.  In a bowl sift flour, cocoa, baking soda and salt.  Set aside.

In a bowl, beat egg whites on high speed until stiff peaks form.  Rinse and dry beaters. 

In a large bowl beat butter and sugar until light.  Add yolks, one at a time, beating well after each.  Beat in vanilla.  With mixer on medium-low speed, beat in 1/3 flour mixture, then half of the buttermilk.  Repeat ending with flour.

Fold in 1/3 egg whites.  Fold in remaining egg whites and chocolate chips.  Divide batter among muffin cups and bake until a toothpick inserted into center of a cupcake comes out clean (18-20 min). Let cook in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely.  Sift confectioners sugar over cupcakes if desired.

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