A cupcake isn't a cupcake without topping, but buttercream icing can get boring. Switch things up with marshmallow fluff!
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup sugar
2 large eggs
3 tablespoons strong brewed coffee
1 teaspoon vanilla
1/2 cup lowfat buttermilk
1∕2 cup sugar
1∕4 cup water
1 large egg white
1∕2 teaspoon pure vanilla
1∕8 teaspoon cream of tartar
1 pinch of salt
Preheat oven to 350 degrees. Line a 12-cup cupcake tin with paper liners.
2. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt. In another large bowl, beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.
3. Fill cupcake cups 2∕3 full (you’ll have some batter left, which you can discard) and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
4. To make frosting, combine sugar and water in a small, heavy saucepan over medium-high heat. Stir constantly for 3 minutes or until sugar dissolves. Beat egg white, vanilla, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7 minutes more. Frost chocolate cupcakes just before serving.
Nutrition score per serving (1 cupcake): 139 calories, 5g fat (2g saturated), 22g carbs, 3g protein, 1g fiber, 22mg calcium, 1mg iron, 137mg sodium