Fudge-Berry Cupcakes

Fudge-Berry Cupcakes

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From: Diabetic Living Magazine

Espresso coffee powder and bittersweet chocolate make this dense cake an extra-rich dessert.

Ingredients 18 servings

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Original recipe yields 18 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • ¾ cup sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tip)
  • ½ cup water
  • 3 ounces bittersweet or semisweet chocolate, chopped
  • 2 egg yolks
  • 1 teaspoon vanilla
  • ½ cup unsweetened cocoa powder
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 5 egg whites
  • ¼ container of an 8-ounce container frozen light whipped dessert topping, thawed
  • 1 cup fresh raspberries, blackberries, and/or blueberries

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line eighteen 2½-inch muffin cups with paper bake cups and set aside.
  2. In a medium saucepan, stir together sugar and water. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
  3. In a medium bowl, stir together cocoa powder, the flour and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Fill muffin cups ⅔ full with batter.
  4. Bake for 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. To serve, top cupcakes with whipped topping and berries.
  • Tip: If using a sugar substitute, only fill muffin cups about ½ full. Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ⅔ cup sugar. Nutrition Per Serving with Substitute: same as below, except 79 cal, 11 g carb., 7 g sugar.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 92 calories; 3 g fat(2 g sat); 2 g fiber; 16 g carbohydrates; 2 g protein; 12 mcg folate; 23 mg cholesterol; 11 g sugars; 31 IU vitamin A; 2 mg vitamin C; 15 mg calcium; 1 mg iron; 22 mg sodium; 89 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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