GLAZED DARK CHOCOLATE CUPCAKES

Glazed Dark Chocolate Cupcakes image

Delight your guests with these delicious chocolate cupcakes - a wonderful dessert treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 12

Number Of Ingredients 19

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Ingredients

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
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

Steps:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
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.
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.
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.
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.
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.
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 Facts : Calories 170, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 18 g, TransFat 0 g

*** Explore more Glazed Dark Chocolate Cupcakes Recipes »

Comment
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Adam Waleed

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These cupcakes were a disaster! The batter was too runny and the cupcakes didn't rise properly. The glaze was also too thick and didn't spread evenly.

Sonil Shah

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The cupcakes were a bit too sweet for my taste, but the glaze was delicious. I would recommend using less sugar in the cupcake batter.

R Music

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These cupcakes were super easy to make and turned out great! I used a gluten-free flour blend and they still came out perfect. Will definitely make these again.

TheLiam89

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I made these cupcakes for a party and they were a huge hit! Everyone loved them. The chocolate flavor was perfect and the glaze was the perfect finishing touch. Will definitely make these again.

Fletcher Herbert

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These cupcakes were an absolute delight! The dark chocolate ganache was rich and decadent, while the cupcake itself was moist and fluffy. The glaze added a touch of sweetness that balanced out the bitterness of the chocolate. I would definitely recom

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