Double Chocolate Cupcakes

The Daycare Lady's Note:

Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat. From Light & Tasty 2002

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 14

Yield: 14.0 cupcakes

• 2 tablespoons butter , softened
• ¾ cup sugar
• 1 egg
• 1 egg white
• ½ cup buttermilk
• 2 tablespoons buttermilk
• 1⁄3; cup water
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ¼ cup baking cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1⁄3; cup miniature semisweet chocolate chips

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.
2. Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.