You know those days when you just crave a cupcake, but making an entire batch of cupcakes is just not a good idea? Yeah, we all have those days. That’s when the small batch chocolate cupcakes come in handy.
I LOVE cupcakes. Seriously, I love them. I love all the flavors and the sprinkles. This is probably not what you would expect from a dietitian. While I think I have a more savory tooth than a sweet one, I do love a good cupcake.
What makes the dietitian part of me ring true, is that I only want one. I never feel the need to have more than that. Once I take care of that craving, I’m happy.
Baking is like art to me, I just love to bake for the sole purpose of making something…to be creative. I need creative time in my day and sometimes baking satisfies that need.
We are not a frosting family, but maybe yours is. We like whipped cream. I know a lot of people see whipped cream and they are shocked that I would suggest a food so high in saturated fat. When you whip air in it, it’s less calories and less saturated fat than regular frosting…much less.
Here’s the comparison:
|Whipped cream – 2 tablespoons||Buttercream frosting – 2 tablespoons|
|15 calories||140 calories|
|1.3 grams fat||7 grams fat|
Now, how do you like that? Even if you add sugar to the cream, it’s still much less. So, when you are making small batch chocolate cupcakes, try the cream instead of frosting.
Here’s how you make them, I hope you like them.Print
1/2 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon table salt
1/3 cup granulated sugar
1/4 cup canola oil
2 tablespoons brewed coffee
1 large egg
1 teaspoon vanilla extract
1/4 cup buttermilk
For the Whipped Cream Topping
1/4 cup heavy cream
3 teaspoons sprinkles
Preheat oven to 350°F and line a cupcake pan with 6 cupcake liners.
In a medium bowl, stir together flour, cocoa powder, baking soda, and salt.
Make a well in the middle of the dry ingredients and add sugar, canola oil, coffee, egg, vanilla, and buttermilk.
Stir until just combined and you no longer see flour.
Spoon the batter into the liners, about 2/3 of the way full.
Bake on a center rack for 17-20 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before adding whipped cream topping.
To Make the Whipped Cream Topping
Using a hand mixer or a stand mixer, whip cream on high until the peaks are stiff and stand on their own, about 3-4 minutes.
Top with sprinkles.