I know that's a rather fattening-sounding name, but this recipe is under the "Light & Healthy" category over at Martha Stewart's Everyday Food. Hmmm...I'm not so sure. Yeah, they're made with unsweetened Dutch-process cocoa powder and egg whites and light cream cheese, but still. Maybe "lighter" and "healthier" is a better phrase.They sound pretty darn good.Frosted Chocolate-Buttermilk Cupcakes
3/4 cup all-purpose flour (spooned and leveled)
3/4 cup sugar
|1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder, preferably Dutch-process
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk
1 large egg
1 large egg white
Light cream cheese icing (recipe here)
Candy decorations (optional)
Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.
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