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Low Fat Chocolate Cupcakes—for real!
I tried this recipe last week and it is the absolute best!
Reduced-Fat Chocolate Cupcakes
These are 3 POINT chocolate cupcakes—WITH CHOCOLATE ICING.
Real icing. Real chocolate. Real sugar.
The secret is in cutting back on some of the fatty ingredients and substituting favorable items that aren't so fat. Like, for instance, instead of 8 or 10 tablespoons of butter, reduce it to 3 or 4 and add low fat buttermilk. Or instead of 6 to 8 ounces of bakers chocolate, reduce it to 2 ounces and add fat free dutch processed cocoa powder. Stuff like that. So you're still getting the real ingredients—margarines or sugar substitutes—so there's tons of taste.
Try these, you'll love them. Then let me know how they taste. Mine tasted like real chocolate cupcakes with real chocolate icing:
Reduced-Fat Chocolate Cupcakes
Make 2 dozen
(The original recipe was from Cook's Country website, but I've altered it just a bit to my taste)
3 ounces unsweetened chocolate, chopped
2 tablespoons chocolate syrup
1 1/2 cups flour
3/4 cup dutch processed dark chocolate cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter , softened but still cool, cut into 1-inch pieces
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
2 tsp instant coffee granules
1 1/2 cups low-fat buttermilk
1. Adjust oven rack to center position and heat oven to 350 degrees. Place 24 paper liners in cupcake pan.
2. Melt chocolate then combine with chocolate syrup in a small bowl, set aside. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in medium bowl. Chocolate will be very thick and fudgy.
3. Beat butter in larger bowl with electric mixer at medium speed until smooth, about a minute. Add sugar and continue to beat until well incorporated, a minute longer, stopping mixer as necessary to scrape down bowl. Add melted chocolate mixture and beat until mixture looks thick and grainy, about 1 minute. Add eggs, vanilla, and instant coffee. Beat at medium-high until fluffy and pale brown, 2 minutes. With mixer on low, add one-third flour mixture, followed by half of buttermilk. Repeat, ending with flour mixture. Scrape down bowl, increase speed to medium, and beat until creamy and without lumps, about 30 seconds. Give batter final stir.
4. Pour batter into prepared cupcake papers to about half way full. Bake until toothpick inserted into center of cupcakes comes out with a few crumbs attached, 20 to 25 minutes. Cool on wire rack 20 minutes then frost with Reduced Fat Chocolate Icing (below).
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Reduced-Fat Chocolate Frosting
Makes 1 cup
3 tablespoons unsalted butter
1 ounce unsweetened chocolate , chopped
1/4 tsp table salt
1/4 tsp instant coffee granules
1/2 cup dutch processed cocoa powder
2 1/2 cups confectioners' sugar
1/2 cup 2% skim milk
1. Melt butter and chocolate together until smooth. Stir in salt and coffee granules until dissolved, then transfer to medium bowl to cool, 10 minutes.
2. Whisk cocoa and confectioners’ sugar in medium bowl. Using electric mixer at low speed, gradually add cocoa mixture to melted chocolate mixture (mixture will appear grainy). Gradually add milk, beating until milk is completely incorporated. Increase speed to medium-high and beat until light and creamy, about 1 minute.
Reduced-Fat Chocolate Cupcakes
These are 3 POINT chocolate cupcakes—WITH CHOCOLATE ICING.
Real icing. Real chocolate. Real sugar.
The secret is in cutting back on some of the fatty ingredients and substituting favorable items that aren't so fat. Like, for instance, instead of 8 or 10 tablespoons of butter, reduce it to 3 or 4 and add low fat buttermilk. Or instead of 6 to 8 ounces of bakers chocolate, reduce it to 2 ounces and add fat free dutch processed cocoa powder. Stuff like that. So you're still getting the real ingredients—margarines or sugar substitutes—so there's tons of taste.
Try these, you'll love them. Then let me know how they taste. Mine tasted like real chocolate cupcakes with real chocolate icing:
Reduced-Fat Chocolate Cupcakes
Make 2 dozen
(The original recipe was from Cook's Country website, but I've altered it just a bit to my taste)
3 ounces unsweetened chocolate, chopped
2 tablespoons chocolate syrup
1 1/2 cups flour
3/4 cup dutch processed dark chocolate cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter , softened but still cool, cut into 1-inch pieces
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
2 tsp instant coffee granules
1 1/2 cups low-fat buttermilk
1. Adjust oven rack to center position and heat oven to 350 degrees. Place 24 paper liners in cupcake pan.
2. Melt chocolate then combine with chocolate syrup in a small bowl, set aside. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in medium bowl. Chocolate will be very thick and fudgy.
3. Beat butter in larger bowl with electric mixer at medium speed until smooth, about a minute. Add sugar and continue to beat until well incorporated, a minute longer, stopping mixer as necessary to scrape down bowl. Add melted chocolate mixture and beat until mixture looks thick and grainy, about 1 minute. Add eggs, vanilla, and instant coffee. Beat at medium-high until fluffy and pale brown, 2 minutes. With mixer on low, add one-third flour mixture, followed by half of buttermilk. Repeat, ending with flour mixture. Scrape down bowl, increase speed to medium, and beat until creamy and without lumps, about 30 seconds. Give batter final stir.
4. Pour batter into prepared cupcake papers to about half way full. Bake until toothpick inserted into center of cupcakes comes out with a few crumbs attached, 20 to 25 minutes. Cool on wire rack 20 minutes then frost with Reduced Fat Chocolate Icing (below).
--
Reduced-Fat Chocolate Frosting
Makes 1 cup
3 tablespoons unsalted butter
1 ounce unsweetened chocolate , chopped
1/4 tsp table salt
1/4 tsp instant coffee granules
1/2 cup dutch processed cocoa powder
2 1/2 cups confectioners' sugar
1/2 cup 2% skim milk
1. Melt butter and chocolate together until smooth. Stir in salt and coffee granules until dissolved, then transfer to medium bowl to cool, 10 minutes.
2. Whisk cocoa and confectioners’ sugar in medium bowl. Using electric mixer at low speed, gradually add cocoa mixture to melted chocolate mixture (mixture will appear grainy). Gradually add milk, beating until milk is completely incorporated. Increase speed to medium-high and beat until light and creamy, about 1 minute.
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