These moist cupcakes are guaranteed to satisfy the most serious chocoholics. Beautiful Desserts

January 1996


Recipe Summary

Makes 12 cupcakes


White Icing


Instructions Checklist
  • Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt.

  • In another bowl, cream the brown sugar and butter. Beat in the egg until incorporated. Add the corn syrup, applesauce and vanilla and beat well. Add the dry ingredients in 3 batches, alternating with the buttermilk and mix just until blended.

  • Spoon the batter into the muffin cups. Bake for about 18 minutes, or until a cake tester inserted in the center comes out clean. Let cool.

  • In a small saucepan, combine the sugar with 1/2 cup of water. Bring to a boil and cook until the syrup reaches 240° on a candy thermometer.

  • Meanwhile, using a standing mixer or handheld electric mixer, beat the egg white with the salt until foamy. While beating, add the hot syrup in a thin steady stream. Add the vanilla and beat until the icing is thickened and cooled. Spread the icing on the cupcakes; let stand for up to 1 hour to allow the icing to set.

Make Ahead

The cupcakes can be frozen for 1 month or kept in an airtight container for 2 days.


One Cupcake:

Calories 216 kcal, Protein 3 gm, Carbohydrate 46 gm, Cholesterol 24 mg, Total Fat 3 gm, Saturated Fat 1.7 gm.