Ingredients:
* 2 tbsp butter
* 3/4 cup sugar
* 1 egg
* 1 egg white
* 1/2 cup buttermilk
* 1/3 cup water
* 1 tbsp white vinegar
* 1 tsp vanilla extract
* 1 1/2 cup all-purpose flour
* 1/4 cup baking cocoa
* 1 tsp baking soda
* 1/2 tsp salt
* 1/3 cup miniature semisweet chocolate chips
Directions:
Soften your butter beforehand and cream it with the sugar in a large mixing bowl until it’s a nice, light, fluffy mixture. Next, add the egg and egg white separately and beat the mixture well. Use your own manpower or an electric beater to whip it all together. Then, stir in the buttermilk, water, vinegar and vanilla. Mix your dry ingredients together and then add it to your batter until it’s moist. Finally, add in the secret ingredient — chocolate chips. Now just fill the lightly greased muffin cups and bake at 375 degrees Fahrenheit (190.5 degrees Celsius) for 15 to 18 minutes. Let the cupcakes cool for about five minutes and sprinkle some powdered sugar on top to complete your low-fat cake.
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