Name: Double Chocolate Cupcakes
Prep time: 20 min
Total time: 40 min
Ingredients: 0.5 cup refrigerated or frozen egg product, thawed, or 2 eggs; 3 tablespoons butter; 1.3333333730698 cups cake flour or 1 1/4 cups all-purpose flour; 0.33333334326744 cup unsweetened cocoa powder; 1.5 teaspoons baking powder; 0.25 teaspoon salt; 0.25 cup 60% to 70% tub-style vegetable oil spread, chilled; 0.75 cup fat-free milk; 0.75 cup sugar (see Tips); 1 teaspoon vanilla; 0.25 cup 60% to 70% tub-style vegetable oil spread, chilled; 2 tablespoons unsweetened cocoa powder; 0.5 teaspoon vanilla; 1.25 cups powdered sugar (see Tips); 1 tablespoon fat-free milk

Double Chocolate Cupcakes

5.0

(1)

1 Review

This Double Chocolate Cupcake recipe is perfect for the ultimate chocolate lover. Topped with Chocolate Frosting, these diabetic-friendly cupcakes are delicious and impossible to resist.

EatingWell Test Kitchen

Updated on June 19, 2020

Prep Time:

20 mins

Additional Time:

20 mins

Total Time:

40 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Heart Healthy Low-Calorie Diabetes Appropriate Vegetarian Low Sodium Nut-Free

Jump to Nutrition Facts

Ingredients

Chocolate Cupcakes

½ cup refrigerated or frozen egg product, thawed, or 2 eggs
3 tablespoons butter
1 ⅓ cups cake flour or 1 1/4 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup 60% to 70% tub-style vegetable oil spread, chilled
¾ cup fat-free milk
¾ cup sugar (see Tips)
1 teaspoon vanilla

Chocolate Frosting

¼ cup 60% to 70% tub-style vegetable oil spread, chilled
2 tablespoons unsweetened cocoa powder
½ teaspoon vanilla
1 ¼ cups powdered sugar (see Tips)
1 tablespoon fat-free milk

Directions

Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.
Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar (see Tips) until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Frost cooled cupcakes with Chocolate Frosting.

Tips

Tips: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3/4 cup granulated sugar. Nutrition analysis per serving: same as below, except 157 cal., 22 g carbohydrate. Exchanges: 1/2 other carbohydrate. Carbohydrate choices: 1 1/2

We do not recommend using a sugar substitute for the frosting.

Nutrition Facts (per serving)

170	Calories
6g	Fat
26g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 170
% Daily Value *
Total Carbohydrate 26g	10%
Dietary Fiber 0g	1%
Total Sugars 17g
Protein 2g	5%
Total Fat 6g	8%
Saturated Fat 2g	10%
Cholesterol 5mg	2%
Vitamin A 394IU	8%
Folate 29mcg	7%
Sodium 134mg	6%
Calcium 50mg	4%
Iron 1mg	7%
Magnesium 4mg	1%
Potassium 41mg	1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.