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Glazed Dark Chocolate Cupcakes

Betty Crocker Kitchens
Updated Mar 2, 2016
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Delight your guests with these delicious chocolate cupcakes – a wonderful dessert treat.

Glazed Dark Chocolate Cupcakes

  • Prep Time 35 min
  • Total 1 hr 10 min
  • Servings 12
  • Ingredients 19
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Ingredients

Cupcakes

  • 1 1/2 oz bittersweet baking chocolate (3 squares from 4-oz bar), finely chopped
  • 6 tablespoons unsweetened dark baking cocoa
  • 1/2 teaspoon instant espresso coffee powder or granules
  • 1/2 cup fat-free (skim) milk
  • 3/4 cup white whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup fat-free egg product
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons canola oil
  • 2 teaspoons vanilla

Glaze

  • 2 teaspoons fat-free (skim) milk
  • 1 tablespoon unsweetened dark baking cocoa
  • 1 oz fat-free cream cheese (from 8-oz package)
  • 1/3 cup powdered sugar
  • 1/8 teaspoon vanilla
  • Pinch salt
  • 1/4 oz bittersweet baking chocolate (1/2 square from 4-oz bar), grated

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • Step 
    2
    In small bowl, add 1 1/2 oz chocolate, 6 tablespoons cocoa and the espresso powder; set aside. In small microwavable measuring cup, microwave 1/2 cup milk uncovered on High (100%) 30 seconds or until steaming but not boiling. Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.
  • Step 
    3
    Meanwhile, in medium bowl, stir flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat egg product with electric mixer on medium speed 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in oil and 2 teaspoons vanilla. Beat about one-third of the flour mixture and about one-half of the chocolate mixture at a time alternately into sugar mixture on low speed until blended.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool 5 minutes; remove from muffin cups to cooling rack. Cool completely before glazing.
  • Step 
    5
    In small bowl or microwavable custard cup, heat 2 teaspoons milk uncovered on High (100%) about 10 seconds or until hot. Stir in 1 tablespoon cocoa until smooth; set aside.
  • Step 
    6
    In separate small bowl, stir cream cheese until smooth. Stir in cocoa mixture until blended. Stir in powdered sugar. Stir in vanilla and salt until mixture is smooth and shiny.
  • Step 
    7
    Spoon about 1 teaspoon glaze over each cupcake; spread to edge with back of spoon. Sprinkle about 1/4 teaspoon grated chocolate over each glazed cupcake.

Nutrition

170 Calories
6g Total Fat
3g Protein
27g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
170
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
90mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
9%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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