Chocolate cupcakes have always been a favorite of mine, ever since I was a little girl! I could never get enough of them and that’s probably the reason why I got into trouble in High School! Many crash diets and manic workout sessions later, I’ve managed to shed the pounds, but not my innate love for chocolate cup cakes! YUM!
Plus, it seems as though I’ve passed those greedy genes on to my kids as well, because they too cannot seem to get enough of the cupcakes which I make for them every Sunday, for breakfast! Try it with your kids, they’ll love it!
Ingredients
For The Cup Cakes
Cake Flour – ¾ Cup
Granulated Sugar – ¾ cup
Whole Wheat Pastry Flour – ¾ Cup
Egg, Large – 1
Nonfat buttermilk – ½ cup
Chopped or Pitted Fresh Cherries- 1 and ½ cups
Cocoa Powder, unsweetened – ½ cup
Canola Oil – ¼ cup
Baking Soda – ½ tsp
Baking Powder – 1 and ½ tsp
Vanilla Extract – 1 tsp
Salt – ½ tsp
For Frosting
Reduced Fat, Cream Cheese – 6 ounces
Confectioner’s Sugar – ½ cup, packed
Reduced fat, Sour Cream – ½ cup
Method
• Prepare your oven by preheating it to 350 degrees and also line twelve cupcake moulds with paper liners.
• Sieve and mix the cocoa powder, the pastry and whole wheat flours and the baking powder, together with salt, in an appropriately sized bowl.
• In an appropriately sized mixing bowl, add the granulated sugar and the oil and beat using an electric mixer until the two ingredients are thoroughly combined. Add the egg and the vanilla extract until a homogenous mixture is formed and then, change the setting so that the mixer runs at low speed and gradually add the previously mixed dry ingredients, alternately, with the buttermilk. Do ensure that the process begins and ends with the dry ingredients. Mix until the ingredients are just combined. Then fold in the chopped cherries.
• Then divide the prepared batter among the muffin moulds till they’re full.
• Bake the cup cakes for a period of twenty-five minutes, until a toothpick inserted in the center comes out clean. Then transfer the cakes to a wire rack and cool completely.
• In order to make the frosting, use an electric mixer to beat the sour cream, the cream cheese and the sugar until a smooth, homogenous mixture is formed and then refrigerate until the frosting is chilled. Then spread it over the prepared cupcakes. Add a cherry or two for garnishing!
