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Home > Recipes > Desserts > Chocolate > Chocolate-Espresso Cupcakes

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Chocolate-Espresso Cupcakes

Chocolate-Espresso Cupcakes
Recipe Tip
Soy to the World
Soy foods, such as soy milk, may contain soy protein and isoflavones. These two components show promise in lowering blood cholesterol and reducing risk of heart disease.
Razzle-Dazzle
For Raspberry-Chocolate Cupcakes, omit the vanilla and the espresso powder. Add 2 teaspoons raspberry extract with the soymilk. Serve with a few fresh raspberries.

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Based on 5 ratings

Bring out a plate of delightful chocolate cupcakes and watch them disappear. Only you need to know how healthful they are! From eatbetteramerica.
Prep Time:15 min
Start to Finish:1 hr 15 min
makes:12 cupcakes
1cup Gold Medal® all-purpose flour
1/2cup unsweetened baking cocoa
1/2teaspoon baking soda
1/4teaspoon salt
2egg whites
1whole egg
1cup sugar
1/4cup canola or vegetable oil
1/2cup light chocolate soymilk
2teaspoons instant espresso coffee granules
1 1/2teaspoons vanilla
Powdered sugar, if desired
1.Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
2.In medium bowl, mix flour, cocoa, baking soda and salt. In another medium bowl, beat egg whites, whole egg, sugar and oil with electric mixer on medium-high speed 1 to 2 minutes or until well mixed. Alternately add flour mixture and soymilk, beating on low speed after each addition, until well blended. Add coffee granules and vanilla; beat on low speed 30 seconds. Divide batter evenly among muffin cups (about 3 tablespoons each).
3.Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4.Just before serving, sift powdered sugar over tops of cupcakes.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Cupcake: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 125mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
3 Reviews

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Cupcake Review
These were delicious. Dense & very chocolate.
Posted at 3:06 PM on June 17 2011 by Houndrnr
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I Revised this Recipe.
These came out delicious and dense, I opted to use ground bran buds, as 1/2 the flour used here. I also used Unsweetened Coconut Milk for half the recommended Milk. That made them a little 'more' healthified.
Posted at 3:13 PM on February 10 2011 by Houndrnr
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Delicious!
Just made these and they are so moist and chocolaty! I will definitely make these again. A great substitute for the canola oil is applesauce. It gives you moistness without the calories.
Posted at 9:44 AM on October 11 2010 by allib81
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