Cocoa Cupcakes with White Icing Recipe

Name: Cocoa Cupcakes with White Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup plus 1 tablespoon unsweeetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; Pinch of salt; 1/3 cup light brown sugar; 2 tablepoons unsalted butter, softened; 1 large egg; 1/2 cup light corn syrup; 1/4 cup unsweetened applesauce; 1 teaspoon pure vanilla extract; 1 cup low-fat (1.5%) buttermilk; 1 cup granulated sugar; 1 large egg white; Pinch of salt; 1/2 teaspoon pure vanilla extract

Servings: persons

1 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon unsweeetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1/3 cup light brown sugar
2 tablepoons unsalted butter, softened
1 large egg
1/2 cup light corn syrup
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup low-fat (1.5%) buttermilk
1 cup granulated sugar
1 large egg white
Pinch of salt
1/2 teaspoon pure vanilla extract

1
Preheat the oven to 350.
2
Line a 12-cup muffin tin with paper liners.
3
In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt.
4
In another bowl, cream the brown sugar and butter.
5
Beat in the egg until incorporated.
6
Add the corn syrup, applesauce and vanilla and beat well.
7
Add the dry ingredients in 3 batches, alternating with the buttermilk and mix just until blended.
8
Spoon the batter into the muffin cups.
9
Bake for about 18 minutes, or until a cake tester inserted in the center comes out clean.
10
Let cool.
11
In a small saucepan, combine the sugar with 1/2 cup of water.
12
Bring to a boil and cook until the syrup reaches 240 on a candy thermometer.
13
Meanwhile, using a standing mixer or handheld electric mixer, beat the egg white with the salt until foamy.
14
While beating, add the hot syrup in a thin steady stream.
15
Add the vanilla and beat until the icing is thickened and cooled.
16
Spread the icing on the cupcakes; let stand for up to 1 hour to allow the icing to set.

1288

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/4 cup plus 1 tablespoon unsweeetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Cocoa Cupcakes with White Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cocoa Cupcakes with White Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions