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
Preheat oven to 350°F. Line eighteen 2½-inch muffin cups with paper bake cups and set aside.
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 ⅔ 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.
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.