Cupcakes still tasty with less fat

Dear Jeanne: I would greatly appreciate a revision of this delicious recipe. Thank you. —Sonia Ferguson, Durham, N.C.

Dear Sonia: When I revise dessert recipes, I try to keep them as delicious as possible. There's no sense in wasting calories on something that is not enjoyable. These cupcakes are reduced in calories and fat, but not to the point where they no longer taste good. My thinking is that if you can reduce the fat without negative effects, why not? These cupcakes are truly delicious, and they contain only half the fat.

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CHOCOLATE CUPCAKES

1 cup cocoa

2 cups boiling water

2 3/4 cups sifted all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine

2 1/2 cups sugar

4 eggs

1 1/2 teaspoons vanilla

Chocolate frosting:

1/2 cup (1 stick) butter or margarine

1/2 cup cocoa

1/3 cup milk

1 teaspoon vanilla

1 pound powdered sugar, sifted

1/4 teaspoon salt

1. Mix cocoa and boiling water until smooth in a medium-size bowl.

2. Sift flour, baking soda, baking powder and salt onto wax paper; reserve.

3. Beat butter or margarine, sugar, eggs and vanilla in the large bowl of an electric mixer at high speed for 3 minutes. Remove bowl from mixer.

4. Stir in flour mixture alternately with cooled chocolate mixture, beating after each addition until batter is smooth. Line muffin-pan cups with fluted paper liners, or grease each cup. Fill muffin-pan cups 2/3 full with batter.

5. Bake in a moderate oven (350 F) for 30 minutes, or until centers spring back when lightly pressed with fingertip.