Chocolate Cupcakes With Vanilla Cream Cheese Frosting

• Cupcakes:
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon instant coffee granules
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fat-free buttermilk
• Frosting:
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened

1. Preheat oven to 350u0b0.
2. To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition just until blended.
4. Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350u0b0 for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack.
5. To prepare frosting, combine powdered sugar and remaining ingredients in a medium bowl. Beat with a mixer at medium speed until combined. Increase speed to medium-high, and beat until smooth. Spread about 1 tablespoon frosting on top of each cupcake.

sugar, egg substitute, canola oil, vanilla, flour, unsweetened cocoa, baking soda, coffee granules, baking powder, salt, buttermilk, frosting, powdered sugar, vanilla, salt, cream cheese

Taken from www.myrecipes.com/recipe/chocolate-cupcakes-with-vanilla-cream-cheese-frosting (may not work)