Skinny Double Dark Chocolate Cupcakes
By Eat More Chocolate Team Cake & Cupcakes Birthday Baking
April 16, 2015
These moist cupcakes are a chocolate lover’s dream! They’re really decadent, and the rich fudgy frosting is the perfect finishing touch.
- Yields: 12 Cupcakes.
Directions
To prepare the cupcakes, preheat the oven to 350°F and place foil cupcake liners in 12 muffin cups. Lightly coat the liners with nonstick cooking spray.
In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, whisk together the oil, eggs, and vanilla.
Alternate between adding the flour mixture and milk, beginning and ending with the flour, and stirring in each until just barely incorporated. (Note: For best results, add the flour in 3 equal portions and the milk in 2 equal portions.)
Divide the batter between the prepared liners. Bake at 350° for 21 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
To prepare the frosting, add the cocoa powder, honey or agave, vanilla, and 8 teaspoons of milk to a medium bowl. Stir until smooth.
If the consistency is too thick, continue stirring in the remaining milk until the desired consistency is achieved.
Spread on top of the cooled cupcakes.
Notes:
I highly recommend foil liners! The cupcakes will stick less and stay moister than if you use paper liners. If you forget to spray the liners (foil OR paper), place the cupcakes in an airtight container for 12-24 hours to help loosen them from the liners.
If you use honey in the frosting, it will have a subtle honey undertone. Agave provides a slightly cleaner chocolate flavor, but both taste equally rich and decadent.
Source: http://foodsforthesoul.net/blog/2014/01/28/skinny-double-dark-chocolate-cupcakes/