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

Bob Chambers
January 1996

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Recipe Summary

Yield:
Makes 12 cupcakes
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Ingredients

Cupcakes
White Icing

Directions

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.

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  • 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.

Notes

One Cupcake:

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

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