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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Ingredients:
1 cup all-purpose flour |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/8 teaspoon salt |
2 large eggs, separated |
4 tablespoons unsalted butter, at room temperature |
1/2 cup sugar |
1 teaspoon vanilla extract |
1/2 cup low-fat buttermilk |
1/4 cup miniature chocolate chips |
2 tablespoons confectioners' sugar, optional |
Directions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. In a bowl, sift flour, cocoa, baking soda and salt.
2. Using an electric mixer on high speed, beat egg whites in a clean, dry bowl until stiff peaks form. Rinse and dry beaters. In a separate bowl, beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in one-third of flour mixture, then half of buttermilk. Repeat, ending with flour.
3. Fold in one-third of egg whites. Fold in remaining whites and chocolate chips.
4. Divide batter among muffin cups; bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners' sugar over cupcakes, if desired.
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