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- 1¾ cups flour
- 1 cup white sugar
- ¾ cup cocoa powder
- 1½ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1¼ cups low-fat buttermilk
- 1 cup light brown sugar, lightly packed
- 2 eggs, lightly beaten
- ¼ cup canola oil
- 2 teaspoons vanilla extract
- 1 cup black coffee, cooled
- ¼ cup reduced-fat cream cheese
- 1 cup confectioner’s sugar
- ½ teaspoon vanilla
- 2 tablespoons tequila
About this recipe
This recipe comes courtesy of The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You (Adams Media, 2014) by Paulette Lambert, RD, CDE.
At the Wellness Kitchen, they also make the frosting with Kahlúa, notes Lambert. The frosting is equally good with either tequila or Kahlúa, so the choice is yours.
Preheat oven to 350°. Line cupcake pan with paper liners.
In large bowl, thoroughly whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
In another medium-size mixing bowl, add buttermilk, brown sugar, eggs, oil and vanilla. Mix well to combine. Whisk in coffee until incorporated.
Pour wet ingredients into dry, mix until incorporated, do not over beat. Pour batter into cupcake liners until ⅔ full and bake 20-25 minutes. Cool in the pan for 10 minutes, then remove and let cool completely.
Meanwhile, mix all frosting ingredients together. Spread on cooled cupcakes.
Calories per serving: 255
Calorie equivalent: Treat