chocolate cupcakes for Halloween

Posted on October 31, 2011

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Happy Halloween!!

I have been on a pumpkin baking kick lately; so far I’ve made Chewy Pumpkin Chocolate Chip cookies (delicious) and Pumpkin Streusel Coffee Cake (perfect for a fall breakfast).

I thought I’d change it up a little with some chocolate, which was perfect for this adorable cupcake pan I found at Michael’s:

These were so much fun to make! And this recipe is perfect for a healthier version of a chocolate cupcake. They don’t taste healthier, though. Just make sure you don’t over-bake them. I used a Cooking Light recipe and only made one change (used eggs instead of egg-substitute). Their recipes are always perfect. I halved the recipe for my cupcakes; I didn’t need 16 cupcakes. The recipe is below for you.

Chocolate Cupcakes with Vanilla Cream Cheese Frosting

From Cooking Light

Makes 16 cupcakes

Cupcakes:

  • 1 cup granulated sugar
  • 2 eggs
  • ¼ cup canola oil
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (about 6 ¾ ounces)
  • ½ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon instant coffee granules
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fat-free buttermilk

Frosting:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened

Preheat oven to 350°.

To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ¼ teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition just until blended.

Place 16 paper muffin cup liners in muffin cups; spoon about 2 ½ tablespoons batter into each cup. Bake at 350° for 14-18 minutes (mine was 15 min) or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not over-bake). Remove cupcakes from pans; cool on a wire rack.

To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.

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Posted in: Holiday, Recipes