Double Dutch Cupcakes  

Don’t let the name or taste fool you—these delicious cupcakes are actually a light version, studded with bits of dark chocolate. They don’t even need frosting!

	x2
2 cups all-purpose flour	4c
⅔ cup unsweetened cocoa (use a high quantity cocoa)	1⅓c
2 t. baking soda	1T + 1t
¼ t. salt	½t
1⅓ cups granulated sugar	2⅔c
½ cup butter, softened	1c
1 cup egg substitute	2c
2 t. vanilla	1T + 1t
1 cup low-fat buttermilk	2c
2½ oz. dark (70 percent cocoa) chocolate bar, finely chopped	5oz
Serving Day
¼ cup powdered sugar

Original Recipe Yield

24 cupcakes

Cooking Day

To keep cupcakes light and airy, make this recipe in small batches.

Preheat oven to 350 degrees. In a medium bowl, combine flour, unsweetened cocoa, baking soda, and salt together with a whisk; set aside. Place sugar and butter in a large bowl and beat with a mixer on medium speed until well combined, approximately 2–3 minutes. Add egg substitute and vanilla to the butter/sugar mixture and beat well. To this mixture, alternately add the flour mixture and buttermilk, starting and ending with the flour. With a spatula, gently fold in the dark chocolate bits. Spoon batter into lined muffin cups. Bake for 15–18 minutes or until a wooden toothpick inserted in the center comes out clean. Do not over-bake. Remove cupcakes from pans and cool completely on a wire rack. To freeze, wrap cupcakes in plastic wrap either individually or in sets of 6 and place inside a freezer bag.

Serving Day

Bring cupcakes to room temperature before serving, keeping them wrapped or in a covered container to avoid drying out. Dust with powdered sugar just before serving.

Lighter Fare Nutritional Information (per serving): Calories 150; Total Fat 5.2g; Cholesterol 11mg; Sodium 125mg; Total Carbohydrates 24g; Dietary Fiber 1.1g