Devil's Food Cupcakes with Chocolate Glaze

Ingredients:

Cupcakes

• Paper cupcake liners
• 0.5 cup whole wheat confectionery flour
• 0.5 tbsp. cake flour
• 0.5 cup cocoa
• 3/4 tsp baking soda
• 1/4 teaspoon salt
• 0.5 cups low-fat sour cream
• 1/4 cup low-fat yogurt or kefir
• 2 tbsp (30 g) butter
• 1/4 cup canola oil
• 0.5 cup brown sugar
• 1 egg
• 1 egg white

Glaze

• 0.5 cup powdered sugar
• 1 tbsp. skim milk + more as needed
• 45 g dark chocolate (60%-70% cocoa), finely chopped

squiggle

• 1.5 tbsp whipped cream cheese
• 2 tablespoons powdered sugar

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. Place paper liners in each well of a metal cupcake pan for 8 cupcakes. Whisk together the flour, cocoa, baking soda, and salt in a medium bowl. In a small bowl, combine the sour cream and buttermilk and set aside. In the bowl of a stand mixer, combine the butter, vegetable oil, and brown sugar and beat on high speed, scraping down the sides of the bowl, until the sugar is dissolved and the mixture is light, about 1 minute. Add the egg and egg white and beat for another 1 minute. Add 1/3 of the flour mixture, then 1/3 of the buttermilk mixture, mixing well after each addition. Repeat with the remaining dry and wet ingredients. Divide the batter evenly among the 8 cupcake pans. Bake for 15-17 minutes, or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool slightly in the pan, then transfer them to a wire rack and cool completely, 10 to 15 minutes.
3. In a small saucepan, combine the powdered sugar and milk and heat over low heat until the sugar dissolves. Add the chocolate and stir until it melts and the icing reaches the consistency of thick pancake batter; add more milk if needed. Top each cupcake with 1.5-2 teaspoons of icing. Let it sit for about 10 minutes, until it sets completely.
4. Place the cream cheese in a small microwave-safe bowl and microwave on high for about 10-15 seconds, until the cream cheese is melted but not boiling. Add the powdered sugar and stir until completely dissolved. Let the mixture cool slightly and transfer to a small plastic bag. Snip off a small corner of the bag, then scoop the frosting into the bottom of the bag. Pipe a squiggle into the center of each cupcake.