A sorta healthy cupcake.

Because these cupcakes don't call for frosting, and because they use egg substitute & low fat buttermilk, and because dark chocolate is good for us -- I'm declaring this recipe healthy.  I'm going to make them for a breakfast party.  And serve yummy strong coffee alongside ...

birthday luv to my birthday girl. U know who u are ;)

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

Picture from recipes.com

Preparation:   Preheat oven to 350°.  Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.  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 granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. 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 or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.