Double Chocolate Cupcakes

2 T butter, softened
3/4 c. sugar
1 egg
1 egg white
1/2 c. plus 2 T 1% buttermilk
1/3 c. water
1 T white vinegar
1 tsp. vanilla
1 1/2 c. flour
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. miniature semisweet chocolate chips

In a mixing bowl, cream butter and sugar. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.

Fill muffin cups coated with cooking spray 3/4 full.

Bake at 375F 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

YIELD: 12 cupcakes
1 cupcake = 3 WW points; 4 WW PP