Featured Recipes: Rich Chocolate Cupcakes

Preparation time: 10 minutes
Baking time: 18 to 20 minutes

Ingredients

• 6 tablespoons reduced-fat margarine
• 3/4 cup plus 2 tablespoons sugar
• 1 1/4 cups all-purpose flour
• 1/3 cup cocoa
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup buttermilk
• 1/2 teaspoon vanilla

Instructions

Preheat oven to 350°F. Line 18 muffin cups with paper baking cups. Melt margarine in a large saucepan over low heat. Remove the pan from the heat and stir in the sugar. In a separate bowl, combine flour, cocoa, baking soda, and salt; add dry mixture alternately with the buttermilk and vanilla to the saucepan containing the margarine and sugar. Stir the batter with a whisk until it is well blended. Fill each muffin cup 2/3 full. Bake 18 to 20 minutes or until a toothpick inserted in center comes out clean. Remove the cupcakes from the pan and allow them to cool completely on a wire rack. Store, covered, at room temperature.

Nutrition Facts

Yield: 18 cupcakes
Serving Size: 1 cupcake

Per Serving:
  Calories: 97
  Carbohydrate: 18 g
  Protein: 2 g
  Fat: 2 g
  Saturated fat: <1 g
  Sodium: 146 mg
  Fiber: <1 g
  Exchanges per serving: 1 starch
  Carbohydrate choices: 1

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

Reprinted with permission from Diabetes Self-Management. © 2008 R.A. Rapaport Publishing, Inc. Visit us at DiabetesSelfManagement.com.