Espresso coffee powder and bittersweet chocolate make this dense cake an extra-rich dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups and set aside.

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  • 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.

  • 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 2/3 full with batter.

  • 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.

Tips

Tip: If using a sugar substitute, only fill muffin cups about 1/2 full. Choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar. Nutrition Per Serving with Substitute: same as below, except 79 cal, 11 g carb., 7 g sugar.

Nutrition Facts

92 calories; 3.1 g total fat; 23 mg cholesterol; 22 mg sodium. 15.6 g carbohydrates; 2.3 g protein; Full Nutrition