Deep Chocolate Cupcakes, Lowfat

1. CUPCAKE: Preheat oven to 350 F (325 F for dark pans).
2. Line muffin pan with 12 paper liners.
3. Sifti together into large bowl: flour, baking powder, baking soda, 3/4 cup sifted cocoa, salt, granulated sugar, and 1 1/2 Tbsp expresso powder.
4. Mixi together.
5. In another large bowl, beat eggs with a whisk.
6. Then add melted butter, yogurt, milk, and vanilla.
7. Mix together.
8. Make a well in dry ingredients.
9. Add wet ingredients.
10. Stiri until just combined.
11. DO NOT OVERMIX.
12. Add chocolate chips and fold in gently.
13. Fill muffin cups up to top. Bakei in middle of oven for 28 to 30 minutes, until toothpick comes out fairly clean.
14. Let cool in pan a few minutes, then take out of pan and transfer to wire rack.
15. Drizzle or brush glaze over warm muffins.
16. (Recipe follows).
17. Cool. GLAZE: Sift together into medium bowl: Dutch Process Cocoai, instant espresso, confectioner's sugar, and salt.
18. Add 2 - 3 Tbsp boiling water.
19. Whiski until well dissolved.
20. Add vanilla and mix well.
21. If too thin, add more confectioner's sugar; if too thick, add more water.