May 29 2008
Ingredients: makes 2 dozen cupcakes
For the Cakes:
1 cup whole wheat pastry flour or other fine ground wheat flour
1 cup all purpose flour
2/3 cup unsweetened cocoa
1 and 1/2 cup sugar
1 cup Low fat Mayonnaise
1/2 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
Pinch of salt
1 cup water
1/4 cup cooled espresso (mix 1 Tbsp instant espresso powder in 1/4 cup of of water and cool)
For the frosting:
1 (8-ounce) bar Neufchatel cheese (reduced fat cream cheese), softened
1/3 cup confectioners’ sugar
1 tsp espresso powder dissolved in 1 Tbsp hot water and cooled
1 Tbsp chocolate syrup
Preheat the oven to 350 degree F.
Prepare the muffin pans, by lining with paper cups. Sieve together wheat flour, all purpose flour, cocoa powder, salt, baking powder and baking soda. Combine the water and espresso and set aside. Beat the sugar, vanilla essence and eggs at high for about 3 minutes until smooth. Reduce the speed and add the mayonnaise. When completely blended, add the dry ingredients slowly alternately with the water-espresso mixture and mix well. Bake for 35 mins or until a toothpick inserted in the center comes out clean. Cool the cakes before frosting.
Combine all the ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Frost the cupcakes using an offset spatula or a butter knife.