Glazed Dark Chocolate Cupcakes

Name: Glazed Dark Chocolate Cupcakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 7 grams bittersweet baking chocolate (1/2 square from 4-oz bar), grated; 43 grams bittersweet baking chocolate (3 squares from 4-oz bar), finely chopped; 1 teaspoons baking soda; 59 milliliters packed brown sugar; 3 Tbsps canola oil; 28 grams fat-free cream cheese (from 8-oz package); 59 milliliters fat-free egg product; 118 milliliters fat-free (skim) milk; 2 teaspoons fat-free (skim) milk; 118 milliliters granulated sugar; 1 teaspoons instant espresso coffee powder or granules; 79 milliliters powdered sugar; 0 teaspoons salt; 1 pinch Pinch salt; 1 Tbsp unsweetened dark baking cocoa; 6 Tbsps unsweetened dark baking cocoa; 0 teaspoons vanilla; 2 teaspoons vanilla; 177 milliliters white whole wheat flour

Glazed Dark Chocolate Cupcakes might be just the American recipe you are searching for. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 167 calories, 3g of protein, and 7g of fat per serving. Head to the store and pick up milk, canolan oil, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cup in each of 12 regular-size muffin cups.

Equipment you will use

Muffin Liners

In small bowl, add 1 1/2 oz chocolate, 6 tablespoons cocoa and the espresso powder; set aside. In small microwavable measuring cup, microwave 1/2 cup milk uncovered on High (100%) 30 seconds or until steaming but not boiling.

Ingredients you will need

Instant Espresso

Chocolate

Cocoa Powder

Milk

Equipment you will use

Measuring Cup

Microwave

Bowl

Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.

Ingredients you will need

Chocolate

Meanwhile, in medium bowl, stir flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat egg product with electric mixer on medium speed 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in oil and 2 teaspoons vanilla. Beat about one-third of the flour mixture and about one-half of the chocolate mixture at a time alternately into sugar mixture on low speed until blended.

Ingredients you will need

Baking Soda

Chocolate

Vanilla

All Purpose Flour

Sugar

Salt

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Divide batter evenly among muffin cups, filling each about 2/3 full.

Equipment you will use

Muffin Liners

Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool 5 minutes; remove from muffin cups to cooling rack. Cool completely before glazing.

Equipment you will use

Wire Rack

Muffin Liners

Oven

In small bowl or microwavable custard cup, heat 2 teaspoons milk uncovered on High (100%) about 10 seconds or until hot. Stir in 1 tablespoon cocoa until smooth; set aside.

Ingredients you will need

Custard

Cocoa Powder

Milk

Equipment you will use

Bowl

In separate small bowl, stir cream cheese until smooth. Stir in cocoa mixture until blended. Stir in powdered sugar. Stir in vanilla and salt until mixture is smooth and shiny.

Ingredients you will need

Powdered Sugar