Low Fat Chocolate Cupcakes Best Recipes

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LOW FAT CHOCOLATE CUPCAKES

2013-02-26



Low Fat Chocolate Cupcakes image

Fantastic! I dislike chocolate, but I love this desert! Every place I've taken them, I'm had rave reviews, and requests for more!

Provided by AltB8878

Categories     Dessert

Time 35m

Yield 24 delicous cupcakes, 24 serving(s)

Number Of Ingredients 9

Ingredients:

  • 3 cups of soft wheat flour (no all purpose, whole wheat works too)
  • 1 1/2 cups unbleached cane sugar
  • 1/2 cup best cocoa powder (Honestly, Hershey's is great)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 10 tablespoons oil (anything BUT olive oil)
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla
  • 2 1/2 cups water

Steps:

  • Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
  • Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
  • Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

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