Healthy Chocolate Cupcakes with Marshmallow Frosting
Healthy Chocolate Cupcakes with Marshmallow Frosting
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This Recipe

  • Skill Level: Beginner
  • Serves: 12
  • Start to Finish: under 2 hours
  • Prep: 30 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 170kcal (9%)
  • 166mg (7%) Sodium
  • 30g Carbs
  • 1g Fiber
  • 5g (8%) Fat
  • 3g (15%) Saturated Fat
  • 22g Sugars
  • 3g Protein
  • 35mg (4%) Calcium
  • 1mg (5%) Iron
170kcal (9%)166mg (7%)30g1g5g (8%)22g3g3g (15%)
Unsweetened cocoa powder delivers the rich taste of chocolate without the fat in this cupcake recipe.

Ingredients:

  • For the Cupcakes:3/4 cup all-purpose flour
  • For the Cupcakes:1/3 cup unsweetened cocoa powder
  • For the Cupcakes:1/4 teaspoon baking powder
  • For the Cupcakes:1/2 teaspoon baking soda
  • For the Cupcakes:1/4 teaspoon salt
  • For the Cupcakes:4 tablespoons unsalted butter, softened
  • For the Cupcakes:1/2 cup dark brown sugar
  • For the Cupcakes:1/4 cup sugar
  • For the Cupcakes:2 large eggs
  • For the Cupcakes:3 tablespoons strong brewed coffee
  • For the Cupcakes:1 teaspoon vanilla
  • For the Cupcakes:1/2 cup lowfat buttermilk
  • For the Frosting:1∕2 cup sugar
  • For the Frosting:1∕4 cup water
  • For the Frosting:1 large egg white
  • For the Frosting:1∕2 teaspoon pure vanilla
  • For the Frosting:1∕8 teaspoon cream of tartar
  • For the Frosting:Pinch of salt
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Directions:

Directions

To make the Cupcakes: Preheat oven to 350°F. Line a 12-cup cupcake tin with paper liners. 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. 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. Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely. To Make the 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.
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