Chocolate Lovebug Cupcakes
Lady Bug cupcakes
Ingredients
- Mini paper liners
- 2/3 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tbsp unsweetened dark cocoa (not Dutch-processed)
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 4 large egg white
- 2 tbsp canola oil
- 1 tsp pure vanilla extract
- 2 oz bittersweet chocolate, finely chopped
- Royal Icing (recipe below in post)
Instructions
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Heat oven to 400°F. Line a 24-cup mini muffin pan with paper liners.
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In a large bowl, sift together the sugar, flour, cocoa, baking powder, and salt.
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In a medium bowl, whisk the egg whites until foamy, then whisk in the oil and vanilla. Add the egg white mixture to the flour mixture, stirring just until moistened. Fold in the chocolate.
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Divide the batter among the lined muffin cups and bake until a wooden pick inserted into the center comes out clean, 7 to 9 minutes. Remove from pans and let cool on wire racks. Decorate as desired.
For the full Chocolate, Lovebug Cupcakes recipe that includes the Vanilla-Almond Heart Cookies and Royal Icing and Decorations check out the full post or the issues on stands now.
Thank you to Woman’s Day for allowing us to feature today’s recipe. Don’t forget to check out their February issue! The February issue of Woman’s Day, now on newsstands nationwide, is made with love this season – the adorable cover features tasty low-fat lovebug cupcakes and heart-shaped cookies that are easy to bake and fun to share this Valentine’s Day.
**Everything featured photos and partial recipe was sent to me by Women’s Day Magazine through their representing PR firm with the request to be featured. Because it is such a cute idea I couldn’t say no. I didn’t want to take away from them so to find out how to make the entire recipe you need to check out their site or pick up the February issue. (Image courtesy of: Kat Teutsch)**
Toni Patton
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