Vanilla Cupcakes Drizzled with Chocolate
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
A great dessert to add to your collection. Be creative and pipe out the chocolate in your own designs or your guests' initials.
Ingredients
All-purpose flour
1½ cup(s)
Baking powder
2 tsp(s)
Baking soda
1 tsp(s)
Table salt
⅛ tsp(s)
Salted butter
¼ cup(s), melted
Sugar
⅓ cup(s)
Vanilla extract
2 tsp(s)
Raw egg
2 large
Fat-free vanilla yogurt
1 cup(s)
Fat-free skim milk
¼ cup(s)
Bittersweet chocolate
1 oz
Hot water
2 tbsp(s)
Instructions
1
Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.
2
In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside. With an electric mixer on medium speed, cream together butter, sugar and vanilla until light and fluffy. Add eggs and yogurt; beat until well-combined. Reduce mixer to low and alternating in batches, add a little flour mixture and a little milk, until batter is fully blended; beat on high for 30 seconds.
3
Spoon batter into muffin tins about 3/4s full. Bake until tops are slightly golden and a toothpick inserted in center of a muffin comes out clean, about 18 to 23 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely.
4
Meanwhile, to make icing, using a double-boiler or a small heavy pot over a very low flame, melt chocolate completely, stirring constantly, so it doesn’t burn. When chocolate is completely melted, whisk in hot water and combine well; drizzle over cupcakes. Yields 1 muffin per serving.
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