8/12/2019 Double Chocolate Cupcakes

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Double Chocolate Cupcakes

Double Chocolate Cupcakes

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Rated:

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  Carb Grams Per Serving: 26

Ingredients

  1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs

  3 tablespoons butter

  1 1/3 cups cake flour or 1 1/4 cups all-purpose flour

  1/3 cup unsweetened cocoa powder

  1 1/2 teaspoons baking powder

  1/4 teaspoon salt

  1/4 cup 60% to 70% tub-style vegetable oil spread, chilled

  3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar

  1 teaspoon vanilla

  3/4 cup fat-free milk

  1 recipe Chocolate Frosting

Directions

1.  Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-

1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir togetherflour, cocoa powder, baking powder, and salt; set aside.

8/12/2019 Double Chocolate Cupcakes

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2.  Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter

with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar,

about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of

bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating

well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on

low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.

3.  Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a

wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Frost with

Chocolate Frosting. Makes 18 cupcakes.

Tip

  *SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package

directions to use product amount equivalent to 3/4 cup sugar.  *SUGAR SUBSTITUTES: PER SERVING WITH SUGAR SUBSTITUTE: Same as above,

except 157 cal., 22 g carb. Exchanges: .5 other carb. Carb choices: 1.5

Chocolate Frosting

Ingredients

  1/4 cup 60% to 70% tub-style vegetable oil spread, chilled

  2 tablespoons unsweetened cocoa powder

  1/2 teaspoon vanilla

  1 1/4 cups powdered sugar**

  Fat-free milk

Directions

1.  In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric

mixer on medium speed for 30 seconds. Gradually beat in powdered sugar** until very

smooth. Add enough fat-free milk to reach desired spreading consistency (about 1

tablespoon total). Makes 2/3 cup.

Nutrition Facts Per Serving:

Monosaturated fat: (g) 3, sat. fat: (g) 2, sugar: (g) 17, Polyunsaturated fat: (g) 2, Thiamin: (mg)

0, vit. A: (IU) 389, Cobalamin (Vit. B12): (µg) 1, Folate: (µg) 28, Potassium: (mg) 41, sodium:

(mg) 134, Riboflavin: (mg) 0, Pyridoxine (Vit. B6): (mg) 0, Niacin: (mg) 1, fiber: (g) 0, pro.: (g)

2, cal.: (kcal) 170, Fat, total: (g) 6, carb.: (g) 26, iron: (mg) 1, chol.: (mg) 5, calcium: (mg) 50,

Trans fatty acid: (g) 0, vit. C: (mg) 0,

Diabetic Exchanges

Fat (d.e): 1, Other Carb (d.e): 1, Starch (d.e): 1, Carb Choice (d.e): 2