Double Chocolate Cupcakes


Be sure to use the miniature chocolate morsels — their smaller size affords a little less fat. Plus, you do not need to use as many of the smaller chips.

1 ½ cups all-purpose flour
½ cup sugar
¼ cups unsweetened cocoa
1 tsp baking soda
½ tsp salt
½ cup unsweetened orange juice
1/3 cup water
3 TSBP vegetable oil
1 TBSP vinegar
1 tsp vanilla extract
1/3 cup semisweet chocolate mini-morsels
1 tsp powdered sugar

Combine first five ingredients in a medium bowl; make a well in center of mixture. Combine orange juice, water, oil, vinegar, and vanilla; add to dry ingredients, stirring just until moistened. Fold in chocolate morsels.

Spoon into foil or paper-lined muffin pans, filling two-thirds full. Bake at 375 degrees for 12 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately; cool on a wire rack. Sprinkle with powdered sugar. Yield: 1 dozen (about 153 calories each).

Chocolate doesn’t have to be banned from healthy eating. Using unsweetened cocoa instead of chocolate products made with cocoa butter is one way to trim saturated fat without sacrificing flavor. To do the cocoa-for-chocolate switch, substitute 3 tablespoons cocoa plus 1 tablespoon vegetable oil for one (1-ounce) square unsweetened chocolate.

Double Chocolate Cupcakes

Courtesy Light and Easy Cooking Collection
Oxmoor House, Inc.