Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per recipe
Calories1349.6 kcal (67%)
Total Fat75 g (107%)
Carbs168.6 g (65%)
Sugars136.8 g (152%)
Protein9.8 g (20%)
Sodium271.5 mg (14%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the cupcakes
3 ½ tablespoonsgranulated sugar
31 gramsall-purpose flour
2 tablespoonscocoa powder
⅛ teaspoonespresso powder
¼ teaspoonbaking soda
2 tablespoonvegetable oil
1egg white
room temperature
2 tablespoonswhole milk
1 teaspoonvanilla extract
For the frosting
Instructions
For the cupcakes
Step 1
Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.
Step 2
In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.
Step 3
Pour into cupcake molds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.
Step 4
Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
For the frosting
Step 5
Preheat oven to 350°F. Line a cupcake tin with cupcake molds for 2 cupcakes. Set aside.
Step 6
In medium bowl, sift the sugar, flour, cocoa powder, espresso powder and baking soda. Add the vegetable oil, egg white, milk, and vanilla extract. Mix well.
Step 7
Pour into cupcake molds filling them about 2/3 of the way. You’ll have a little extra batter left. Feel free to eat it or make a mini cupcake.
Step 8
Bake cupcakes for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
Notes
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