Double-Chocolate Cupcakes

 

1 (18.25-ounce) package light, 94%-fat-free devil's food cake mix
1 cup water
3 eggs
Vegetable cooking spray
¼ cup semisweet chocolate morsels
¼ cup nonfat milk
3 tablespoons unsweetened cocoa
2 cups sifted powdered sugar
2 teaspoons vanilla extract
2 tablespoons powdered sugar

Combine first three ingredients in a bowl; beat at medium speed of an electric mixer for two minutes. Divide batter among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and let cool on wire racks.

Split each cupcake in half horizontally using a serrated knife; set aside.

Combine chocolate morsels, milk and cocoa in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate morsels melt, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread bottom half of each cupcake with 2 teaspoons chocolate mixture; place top half of cupcake on chocolate mixture. Sift 2 tablespoons powdered sugar over tops of cupcakes.

Yield: 2 dozen cupcakes (155 calories per cupcake)

Credit by Jenny Craig

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