Skinny, Decadent, Dark Chocolate Cupcakes to Celebrate Skinny Kitchen’s 1st Birthday!
Ingredients
Cake Ingredients:
- 1 (16.5 oz.) Duncan Hines Dark Chocolate Fudge Cake Mix or Devils Food Cake Mix
- 2 tablespoons flour
- 1 (3.8 oz.) package instant chocolate fudge pudding mix
- 1 cup fat-free sour cream
- ½ cup warm water
- ¼ cup unsweetened applesauce
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 egg whites
Skinny Chocolate Fudge Frosting Ingredients:
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder (see shopping tip)
- 2-2½ tablespoons reduced-fat milk
- 1 tablespoon reduced-fat butter or Smart Balance Light
- ½ tablespoon corn syrup, optional
- 1 teaspoon vanilla extract
- ¼ cup mini semisweet chocolate chips for topping
Instructions
- Preheat oven to 350 degrees. Coat one or two muffin tins with cooking spray. Line the cups with cupcake papers.
- In an electric mixer or using a hand mixer, combine all cupcake ingredients except eggs and whites. Beat well.
- Add eggs and egg whites. Mix well.
- Fill each cupcake cup just to the top. Do not mound or over fill.
- Bake for 25-30 minutes until a toothpick inserted comes out clean. Let them cool before frosting. Bake remaining 6 cupcakes and cool.
- To make frosting: Using a mixer, add powder sugar, cocoa, milk, butter, corn syrup and vanilla. Mix until smooth. It should be quite thick but easy to enough to frost.
- Frost each cupcake with a light amount of frosting and decorate with a little mini chocolate chips.
- Store covered on counter top or in the refrigerator. These cupcakes also freeze great.
Nutrition
Serving: 1cupcakeCalories: 253kcalCarbohydrates: 44gProtein: 5gFat: 8gSodium: 360mgFiber: 1gSugar: 19gPlus Points: 7