Oct
15
Chocolate-Espresso Cupcakes
Ingredients
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 egg whites
- 1 whole egg
- 1 cup sugar
- 1/4 cup canola or vegetable oil
- 1/2 cup light chocolate soymilk
- 2 teaspoons instant espresso coffee granules
- 1 1/2 teaspoons vanilla
- Powdered sugar, if desired
- Step 1 Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
- Step 2 In medium bowl, mix flour, cocoa, baking soda and salt. In another medium bowl, beat egg whites, whole egg, sugar and oil with electric mixer on medium-high speed 1 to 2 minutes or until well mixed. Alternately add flour mixture and soymilk, beating on low speed after each addition, until well blended. Add coffee granules and vanilla; beat on low speed 30 seconds. Divide batter evenly among muffin cups (about 3 tablespoons each).
- Step 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- Step 4 Just before serving, sift powdered sugar over tops of cupcakes.