Chocolate-Espresso Cupcakes

Bring out a plate of delightful chocolate cupcakes and watch them disappear. Only you need to know how healthful they are!

Chocolate-Espresso Cupcakes

LiveBetterAmericaRecipe by LiveBetterAmerica

Rated 4.5 Stars
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2

15 minutes

1 hour 15 minutes

12 cupcakes

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Nutrition Info

  • 1 Cupcake
  • 170
  • 6g
    (Saturated Fat 1g, Trans Fat 0g)
  • 20mg
  • 125mg
  • 27g
    (Dietary Fiber 1g, Sugars 17g)
  • 3g
  • Percent Daily Value*
  • 0%
  • 0%
  • 2%
  • 6%
  • Exchanges
  • 1
  • 1 1/2
  • 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • 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.

Ingredients

  • 1  cup Gold Medal® all-purpose flour
  • 1/2  cup unsweetened baking cocoa
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon salt
  • 2  egg whites
  • 1  whole egg
  • 1  cup sugar
  • 1/4  cup canola or vegetable oil
  • 1/2  cup light chocolate soymilk
  • 2  teaspoons instant espresso coffee granules
  • 1 1/2  teaspoons vanilla
  • Powdered sugar, if desired

Directions

  1. 1Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
  2. 2In 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. 3Bake 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. 4Just before serving, sift powdered sugar over tops of cupcakes.

Categories: Course, Desserts, Chocolate

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Anonymous User
Anonymous said:

Healthful? There is nothing healthy about these cupcakes - they contain processed white flour and white sugar. A gluten-free, alternative sweetened (like agave or coconut palm sugar) recipe with almond milk (less of an allergen) would be more healthful. Yes, recipes do exist that are as I describe - google 'gluten free/dairy free/sugar free' cakes. At this point in time there are lots of actually healthy and delicious cake recipes to be found.

4/24/2012 9:39:57 PM
zellie0628
zellie0628 said:

Ran out of granulated sugar and decided to try powdered sugar (adjusting the amount as needed). The flavor was good, but they were really dry. Did make homemade whipped cream for frosting - the flavor combination was fantastic!

7/22/2011 10:21:12 AM

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