Dark Chocolate-Peppermint Cupcakes with Whipped Frosting
Tip: Choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Facts Per Serving with Substitute: same as below, except 188 cal., 22 g carb.Exchanges: 1.5 other carb. Carb Choices: 1.5.
Variation: Dark Chocolate-Peppermint Layer Cake: Prepare cake batter as directed in Steps 1 and 2. Grease and lightly flour two 8x1 1/2-inch round cake pans. Divide batter between pans, spreading evenly. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes.
2 other carb, 1 1/2 fat