Cocoa Cupcakes

This recipe was found in an issue of All You magazine! According to the magazine, these are easy and cheap~about 30 cents a serving!

They were good, but I think I overcooked them a little. Next time I will check them sooner so not to over bake! My kids loved them and I added some Valentine sprinkles and baked them with them on and didn't frost them! Next time I am going to put a few mini chocolate chips on top of the cupcakes!

Makes 12 cupcakes, which is great at our house when you want a little cake but not a lot!

Cocoa Cupcakes

(All You Magazine)

• 1 cup flour
• 1/2 cup unsweetened cocoa
• 1 tsp baking soda
• 1/8 tsp salt
• 2 large eggs, separated
• 4 tbsp butter, at room temp.
• 1/2 cup sugar
• 1 tsp vanilla
• 1/2 cup buttermilk
• 1/4 cup mini chocolate chips
• 2 tbsp powdered sugar, optional for dusting on top of cupcakes

Preheat oven to 350. Line a 12 cup muffin tin with paper liners.

In a bowl sift together flour, cocoa, baking soda and salt.

In a mixer, beat egg whites until stiff peaks form. Put stiff whites in another bowl and clean mixer. Beat butter and sugar until light and fluffy. Add yolks, one at a time, beating well after each egg yolk. Beat in vanilla.

Add about 1/3 flour mixture and mix. Then add about 1/2 buttermilk. Repeat, ending with flour.

Fold in 1/3 of egg whites. Then fold in the rest of egg whites and chocolate chips.

Divide batter among muffin cups (you can add sprinkles if desired); bake until toothpick inserted is clean, about 18-20 minutes. Let cool in pan on a wire rack for 5 minutes and then remove to rack to cool completely.

Sift powdered sugar on top when cool! Enjoy!