Screen shot 2014-01-30 at 8.29.31 PM1 1/2 cups wheat flour

1/2 cups plus 1 teaspoon unsweetened cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup light vanilla soy milk

1/2 non-fat Greek yogurt

1/2 cup granulated sugar

1/4 cup unsalted butter, melted and cooled

1/4 cup fat-free egg substitute

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

Preheat oven 350º F. Line 12 muffin cups with paper liners, spray liners with non-stick spray.

Whisk together flour, 1/2 cup cocoa, baking soda, granulated sugar, espresso powder, baking powder, and salt in a large bowl. Whisk together milk, Greek yogurt, butter, egg substitute, vanilla in a medium bowl. Add milk mixture to flour mixture; whisk until smooth.

Spoon batter evenly into muffin cups. Bake until toothpick inserted into centers come out clean, about 18 minutes.

Let cool in pans 10 minutes; remove cupcakes from pans and let cool completely on racks.


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