Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder; it is available at baking-supply stores and many supermarkets.


3/4 cup all-purpose flour (spooned and leveled)

3/4 cup sugar or substitute

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsweetened cocoa powder, preferably Dutch-process

3 tablespoons unsalted butter, melted

6 tablespoons buttermilk

1 large egg

1 large egg white

Light Cream-Cheese Icing

candy decorations (optional)

1. Preheat oven to 350?. Line standard 12-cup muffin tin (or 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

2. 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.

3. 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.

4. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

Per serving: 180 calories; 5.3 grams fat; 3.1 grams protein; 30.6 grams carbohydrates; 0.7 gram fiber

Note: Neat and clean: To divide evenly, use an ice-cream scoop to ladle the batter into the muffin cups. This also prevents drips.

Makes 12; Prep time: 20 minutes; Total time: 1 hour