Emprimir
Correo Electrónico
The nutrition facts created from CookEatShare are not accurate. Their numbers are lower than my recipe...Please check out the full skinny facts @ http://skinnykitchen.com/2010/10/skinny-decadent-dark-chocolate-cupcakes-to-celebrate-our-first-birthday/
Hope you enjoy these fabulous skinny cupcakes!
I've cooked/tasted this recipe!
 |
 |
| prev | 1 of 2 | next |  Add a photo | |
It just wouldn’t be a birthday celebration without some kind of cake. We just love cupcakes! These are so rich and chocolatey and we’ve made a yummy chocolate frosting too. Cupcakes work well because they create an instant portion control, that is if you eat just one! Our cupcakes are another one of our ‘no time to bake’ recipes because we’re starting with a cake mix. They come together so simply with the skinny ingredients were using. Instead of adding full-fat ingredients, we’re adding just a little oil, mostly applesauce, fat-free sour cream, and a combination of eggs and egg whites. The skinny for one cupcake is 250 calories and 7.8 grams fat. One of Sprinkles chocolate cupcakes has 459 calories and 26.9 grams of fat. Wow... Our super moist cupcakes will be a huge hit at your birthday bash...
Ingredientes
- Cake Ingredients
- 1 (18.25 ounces) Duncan Hines Dark Chocolate Fudge Cake Mix or Devils Food Cake Mix
- 1 (3.4 oz) package of 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 whites
- Skinny Chocolate Fudge Frosting Ingredients
- 2 cups powdered sugar
- 2-2 ½ tablespoons reduced-fat milk
- 1 tablespoon reduced-fat butter
- ½ tablespoon corn syrup, optional
- 1 teaspoon vanilla extract
- ¼ cup mini semisweet chocolate chips for topping
Direcciones
- 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 the cupcake ingredients except the eggs and whites. Beat well.
- Add the eggs and egg whites and 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 the remaining 6 cupcakes and cool.
- To make the frosting-using a mixer, add the powder sugar, milk, butter, corn syrup and vanilla. Mix until smooth. It should be quite thick but easy to frost with.
- Frost each cupcake and decorate with a little mini chocolate chips, if desired.
- Store covered on the countertop or in the refrigerator. These cupcakes freeze great.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 18 servings | |
| Calories 128 | |
| Calories from Fat 54 | 42% |
| Total Fat 6.16g | 8% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 30mg | 10% |
| Sodium 35mg | 1% |
| Potassium 41mg | 1% |
| Total Carbs 17.3g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 15.38g | 10% |
| Protein 1.2g | 2% |
Comentarios
02 de Octubre de 2010
