Double Chocolate Cupcakes

1/3 cup unsweetened cocoa
1 cup all purpose flour
1 tsp. baking soda
1/8 tsp. salt
2/3 cup sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 tsp. pure vanilla extract
1/2 cup 1% low fat buttermilk
2 Tbsp. powdered sugar or if desired chopped nuts
1-1/4 oz. dark chocolate finely chopped

Preheat the oven to 350*F.
Lightly spoon flour into a dry measuring cup and level with a knife.
combine flour, cocoa, baking soda and salt stir with a whisk.
Place sugar and butter in a large bowl, beat with mixer at medium speed until well combined about 3 minutes.
Add egg substitute and vanilla, beating well.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Fold in chocolate.
Spoon batter into 12 muffin cup lined with muffin liners.
Bake for 18 minutes or until cake springs back when lightly touched in center.

Remove from pan, cool completely on a wire rack.
Sprinkle with powdered sugar or chopped nuts, or leave plain