Dessert

Glazed Dark Chocolate Cupcakes

Name: Glazed Dark Chocolate Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 oz bittersweet baking chocolate (3 squares from 4-oz bar), finely chopped; 6 tablespoons unsweetened dark baking cocoa; 1/2 teaspoon instant espresso coffee powder or granules; 1/2 cup fat-free (skim) milk; 3/4 cup white whole wheat flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup fat-free egg product; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 3 tablespoons canola oil; 2 teaspoons vanilla; 2 teaspoons fat-free (skim) milk; 1 tablespoon unsweetened dark baking cocoa; 1 oz fat-free cream cheese (from 8-oz package); 1/3 cup powdered sugar; 1/8 teaspoon vanilla; Pinch salt; 1/4 oz bittersweet baking chocolate (1/2 square from 4-oz bar), grated

30 December 2024

Not yet ratedRate Recipe

Total Time70 Mins

Serves12

Per Serving$0.32

Indulge your sweet tooth with these delectable Glazed Dark Chocolate Cupcakes, a perfect treat for any dessert lover! With their rich, fudgy texture and a glossy chocolate glaze, these cupcakes are sure to impress at any gathering or simply satisfy your cravings at home. Made with bittersweet baking chocolate and unsweetened dark cocoa, each bite delivers a deep chocolate flavor that is both satisfying and delightful.

Vegetarian American Dessert Cheese Eggs Chocolate

Method:

1
Heat oven to 350°F.
2
Place paper baking cup in each of 12 regular-size muffin cups.
3
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.
4
Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.
5
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.
6
Divide batter evenly among muffin cups, filling each about 2/3 full.
7
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.
8
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.
9
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.
10
Spoon about 1 teaspoon glaze over each cupcake; spread to edge with back of spoon.
11
Sprinkle about 1/4 teaspoon grated chocolate over each glazed cupcake.

About this recipe

What makes these cupcakes even more appealing is that they are vegetarian and can be enjoyed guilt-free, with each serving containing only 161 calories. The use of white whole wheat flour and fat-free ingredients ensures that you can indulge without compromising on your health goals. Plus, the addition of instant espresso coffee powder enhances the chocolate flavor, making these cupcakes a true chocolate lover's dream.

Whether you're hosting a party, celebrating a special occasion, or just treating yourself, these cupcakes are easy to make and will leave everyone asking for seconds. The simple yet effective glaze made from fat-free cream cheese and cocoa adds a touch of elegance, while the grated chocolate on top provides a delightful finishing touch. So, roll up your sleeves and get ready to bake a batch of these irresistible Glazed Dark Chocolate Cupcakes that are sure to become a favorite in your dessert repertoire!

Adapted from Betty Crocker

Kit For This Recipe

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