Chocolate-Espresso Cupcakes

Prep Time: 15 Minutes • Start to Finish: 1 Hour 15 Minutes • Makes 12 cupcakes

• 1 cup Gold Medal all-purpose flour
• ½ cup unsweetened baking cocoa
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 egg whites
• 1 whole egg
• 1 cup granulated sugar
• ¼ cup canola or vegetable oil
• ½ cup light chocolate soymilk
• 2 teaspoons instant espresso coffee granules
• 1½ teaspoons vanilla
• Powdered sugar, if desired

1 Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.

2 In medium bowl, mix flour, cocoa, baking soda and salt. In another medium bowl, beat egg whites, whole egg, granulated sugar and oil with electric mixer on medium-high speed 1 to 2 minutes or until well mixed. On low speed, alternately add flour mixture and soymilk, beating after each addition, until well blended. Add coffee granules and vanilla; beat on low speed 30 seconds. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter.

3 Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes. Remove cupcakes from pan; place on cooling rack. Cook completely, about 30 minutes.

4 Just before serving, sift powdered sugar over tops of cupcakes.

1 Cupcake: Calories 170; Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 125mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 3g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2

Raspberry-Chocolate Cupcakes: Omit the vanilla and the espresso powder. Add 2 teaspoons raspberry extract with the soymilk. Serve with fresh raspberries.