Double-Chocolate Cupcakes

From Cooking Light, each cupcake has only 150 calories and contains antioxidant-rich dark chocolate –a great small indulgence to cap off your tailgate party.

Ingredients

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/3 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2/3 cup granulated sugar
• 1/4 cup butter, softened
• 1/2 cup egg substitute
• 1 teaspoon vanilla
• 1/2 cup 1% low-fat buttermilk
• 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
• 2 tablespoons powdered sugar

Directions

1. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in chocolate.
3. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350 for 18 minutes or until cake springs back when touched lightly in center. Remove from pan; cool completely on a wire rack.
4. Sprinkle with powdered sugar.