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Citrus Chocolate Cupcakes

By: Sara Zignego

"'My mom and I first tried these moist chocolaty cupcakes at her health club's annual taste test,' notes Sara Zignego of Hartford, Wisconsin. 'Not only are these treats light and delicious, they're easy to make!"

Rate/Review | Read Reviews (11)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
3 tablespoons canola or vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips
1 1/2 teaspoons confectioners' sugar

Directions

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the orange juice, water, oil, vinegar and vanilla. Stir into the dry ingredients just until moistened. Fold in chocolate chips. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 375 degrees F for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners' sugar.

Footnotes

This recipe does not use eggs.
Nutritional Analysis: One cupcake equals 155 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 204 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.