Recipe Summary

Prep time: 15 mins
Cook time: 20 mins
Yield: 12 servings

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Chocolate Buttermilk Cupcakes with Chocolate Glaze
This recipe serves: 12  
12 paper cupcake liners
1 1/4 cups cake flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3/4 cup buttermilk, low-fat
plus 2 tablespoons buttermilk, low-fat
1/4 cup canola oil
1 1/2 teaspoons vanilla extract
4 ounces semisweet chocolate

Cooking Instructions
1. Preheat oven to 350F. Line 12 muffin tins with paper liners.

2. Sift the flour, cocoa, baking soda and salt in a bowl. Add the sugar, buttermilk, oil and vanilla and stir to combine (do not overmix).

3. Fill each baking cup 2/3 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Allow the cupcakes to cool for 5 minutes before removing them from the pan.

4. When the cupcakes are cool, melt the chocolate over a double boiler. Let the chocolate cool until it thickens slightly. Using a spoon, drizzle the cupcakes with the melted chocolate.

Makes 12 standard size cupcakes or 24 miniture cupcakes.

Serving Size: 1 cupcake

Nutritional Information
Number of Servings: 12
Per Serving
Calories 192 Carbohydrate 30 g
Fat 8 g Fiber 1 g
Protein 3 g Saturated Fat 2 g
Sodium 147 mg


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