Skinny Chocolate Frosted Cupcakes Recipes

SKINNY CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, stir together the can of diet coke and the cake mix until well combined.
• Place cupcake liners in a cupcake pan. Pour the batter into the liners, filling them up approximately 3/4 of the way full. The batter will make 20-22 cupcakes.
• Bake for 17-20 minutes or until they start to brown and rise slightly.
• Allow the cupcakes to cool slightly. These are delicious served as it or top with a small amount of powdered sugar. Enjoy!

SKINNY CHOCOLATE FROSTED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
• Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.

CHOCOLATE PUDDING FROSTED CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Line two 12-cup muffin pans with cupcake liners and set aside.
• Sift together the flour, sugar, cocoa powder and baking soda and add to the bowl of a stand mixer. Add the butter, buttermilk and eggs and beat on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
• Add the coffee and beat until fully incorporated. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Transfer the pans to wire racks and allow the cupcakes to cool completely.
• Remove the cupcakes from the muffin pans and spread each with frosting.
• In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.

FROSTED CHOCOLATE-BUTTERMILK CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
• With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
• Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
• Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.