Black-and-White Cupcakes

Ingredients:

Cupcakes:

• 1 cup cake flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 10 tbsp. granulated sugar
• 3 tbsp. unsweetened Dutch process cocoa
• 2 tbsp. water
• 4 tbsp. light stick butter, at room temperature
• 1 large egg, at room temperature
• 1 tsp. vanilla extract
• 1/2 cup plain yogurt

Glaze:

• 1 oz. bittersweet chocolate, chopped
• 1 tbsp. low-fat milk
• 1/4 cup confectioners' sugar

Makes 12 Servings (1 cupcake per serving)

1. To make the cupcakes, preheat the oven to 350 F. Line 12-cup muffin pan with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together 2 tablespoons granulated sugar, cocoa, and water in a small bowl until smooth.
2. With an electric mixer, beat butter in a large bowl until creamy. Gradually beat in remaining 8 tablespoons sugar. Beat 2 minutes. Beat in egg and vanilla. With mixer on low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture. Beat until just blended. Stir 3/4 cup of batter into cocoa mixture. Spoon half of vanilla batter into prepared muffin cups. Spoon cocoa batter over vanilla batter. Top with remaining vanilla batter. With a table knife, cut and twist through batter to marble. Bake until toothpick inserted into centers of cupcakes comes out clean, 18-20 minutes. Cool in pan 5 minutes. Remove cupcakes from pan and cool completely on rack.
3. To make glaze, put chocolate and milk in a small microwavable bowl. Microwave on high 30 seconds. Whisk gently until chocolate is melted. Whisk in confectioners' sugar. Spread glaze on cupcakes, using about 1 teaspoon per cupcake.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. You can have your cupcake and eat it too. This is a healthy gourmet cupcake you can make at home and your family and friends will love them too. Who doesn't love the combination of vanilla and chocolate? The key is what makes this cupcake tastes good is the plain yogurt. Who knew that yogurt could make cupcakes so fluffy and moist? I also love how the cupcakes turned out. They look like a little marble cake topped with chocolate frosting. Once the cupcakes have been cooled and frosted, you can put them away in a Ziploc freezer bag and put them in the freezer so you won't be tempted to eat them all. I know it's not east finding the best cupcake in town but if you make these, you won't be disappointed.