2 tablespoons butter, softened
3/4 cup sugar
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semisweet chocolate chips
In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla.
Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips. Fill muffin cups coated with cooking spray three- fourths full.
Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 14 cupcakes. Note: I made these as miniature cupcakes and they were delicious – they made 36 miniature cupcakes. Recipe adapted from: Taste of Home Online