Catherine Sears
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Yields:
1
serving
Total Time:
9
hours
0
mins
CUPCAKES:
1
large egg
3/4
c.
packed light brown sugar
1/2
c.
dutch process cocoa powder
3
tbsp.
all-purpose flour
2
tbsp.
instant espresso powder
1/4
tbsp.
salt
pinch of black pepper
1
c.
fat-free milk
2
tbsp.
vanilla extract
3
oz.
60-72% cacao bittersweet chocolate chips
large egg whites
1/4
tbsp.
cream of tartar
1/3
tbsp.
granulated sugar
FROSTING:
1
c.
Confectioners’ sugar
3
tbsp.
dutch process cocoa powder
3
tbsp.
trans-free margarine, softened
1
tbsp.
vanilla extract
3
tbsp.
fat-free milk
- To Make the Cupcakes:
- Preheat the oven to 350°F. Coat a 12-cup muffin pan with cooking spray. Beat the egg in a small bowl until blended; set aside.
- Combine the brown sugar, cocoa, flour, espresso powder, salt, and pepper in a medium saucepan; gradually whisk in the milk and vanilla until smooth. Heat over medium heat, stirring frequently, until the mixture is hot and the sugar dissolves (do not boil).
- Remove the saucepan from the heat; add the chocolate and stir until melted. Whisk about 1/2 cup of the chocolate mixture into the beaten egg; whisk the egg mixture back into the saucepan. Cool to room temperature.
- Beat the egg whites and cream of tartar in a large bowl with an electric mixer on high speed until soft peaks form. Continue beating, gradually adding the granulated sugar until stiff peaks form. Stir about one-quarter of the egg whites into the cooled chocolate mixture; fold the chocolate mixture into the remaining egg whites.
- Divide the batter among the muffin cups. Place the muffin pan in a large roasting pan; add 1 inch boiling water to the roasting pan.
- Bake for 25 to 30 minutes or until just firm when lightly touched (do not test with a toothpick as the cupcakes will still be soft in the center). Cool completely on a rack; chill, covered, for 8 hours or overnight.
- To Make the Frosting:
- Stir together the confectioners’ sugar, cocoa, margarine, vanilla, and 1 tablespoon milk until creamy and spreadable, adding more milk as needed.
- Loosen the sides of the cupcakes from the pan with a knife. Place on a serving plate. Frost the cupcakes.
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