This Double Chocolate Cupcake recipe is perfect for the ultimate chocolate lover.
Topped with Chocolate Frosting, these diabetic-friendly cupcakes are delicious and impossible to resist.
Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.
Beat on medium speed for 2 minutes more.
Gradually add eggs, beating well.
Fill muffin cups 2/3 full with batter.
Bake 13 to 15 minutes or until tops spring back when lightly touched.
Cool in cups on a wire rack 5 minutes.
Remove from cups; cool completely on a wire rack.
Gradually beat in powdered sugar (see Tips) until very smooth.
Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total).
Frost cooled cupcakes with Chocolate Frosting.
Tips
We do not recommend using a sugar substitute for the frosting.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
