Recipes Cocoa Cupcakes with White Icing Be the first to rate & review! These moist cupcakes are guaranteed to satisfy the most serious chocoholics. Beautiful Desserts By Bob Chambers Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 cupcakes Ingredients Cupcakes 1 1/4 cups all-purpose flour 1/4 cup plus 1 tablespoon unsweeetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder Pinch of salt 1/3 cup light brown sugar 2 tablepoons unsalted butter, softened 1 large egg 1/2 cup light corn syrup 1/4 cup unsweetened applesauce 1 teaspoon pure vanilla extract 1 cup low-fat (1.5%) buttermilk White Icing 1 cup granulated sugar 1 large egg white Pinch of salt 1/2 teaspoon pure vanilla extract Directions 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. Notes One Cupcake: Calories 216 kcal, Protein 3 gm, Carbohydrate 46 gm, Cholesterol 24 mg, Total Fat 3 gm, Saturated Fat 1.7 gm. Rate it Print