CAKE
1/2 cup Dutch process cocoa
3/4 cup packed brown sugar
3 Tbsp flour
2 tsp instant espresso powder
1/8 tsp salt
Pinch ground pepper
3/4 cup fat-free milk
1 tsp vanilla extract
2 oz unsweetened or bittersweet chocolate, chopped
2 oz semisweet chocolate, chopped
1 egg, lightly beaten
3 egg whites
1/8 tsp cream of tartar
1/3 cup granulated sugar
FROSTING
2-3 tsp margarine, softened
1 tsp vanilla extract
1 cup confectioners’ sugar
3 Tbsp Dutch process cocoa
2-3 Tbsp fat-free milk
1. Combine cocoa, brown sugar, flour, espresso powder, salt, and pinch of pepper in medium saucepan. Stir in milk and vanilla gradually to make smooth. Heat over medium heat, stirring, until mixture is hot and sugar dissolved (do not boil).
2. Remove pan from heat. Add chocolate, stirring until melted. Whisk 1/2 cup chocolate mixture with egg in medium bowl. Whisk egg mixture back into pan. Cool to room temperature.
3. Beat egg whites in medium bowl until foamy. Add cream of tartar and beat to soft peaks. Continue beating, gradually adding sugar until stiff, but not dry, peaks form. Stir about one-fourth of the egg whites into cooled chocolate mixture. Fold chocolate mixture into remaining egg whites.
4. Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray. Divide batter between cups. Place muffin pan in large roasting pan on middle oven rack. Add 1″ hot water to pan. Bake until just firm when lightly touched, 15 to 20 minutes. Cool completely. Refrigerate, covered, 8 hours.
5. Mix margarine, vanilla, confectioners’ sugar, and cocoa in bowl with enough milk to make mixture spreadable.
6. Loosen sides of cupcakes from pan with sharp knife. Carefully turn out onto serving plate. Cover cupcakes with frosting or dust with confectioners’ sugar.
Servings: 12
Per serving: 190 cal, 4 g pro, 35 g carb, 2 g fiber, 9 g fat, 2 g sat fat, 18 mg chol, 60 mg sodium exchanges: 2 carb, 1 fat