Chocolate Caramel Cupcakes
Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray. Set aside. In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; set aside.Advertisement
In a small bowl whisk together buttermilk, granulated sugar, brown sugar, oil, egg and vanilla. Add buttermilk mixture to flour mixture; whisk just until combined.
Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake 14 to 16 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
Meanwhile, in a bowl beat cream cheese, softened, with a mixer on medium until smooth. Beat in vegetable oil spread. Beat in caramel ice cream topping and vanilla until smooth. Cover and chill at least 4 hours or up to 24 hours before spreading or piping on cupcakes.
To serve, spoon Caramel Frosting over cooled cupcakes, using about 1 tablespoon frosting for each cupcake. If desired, add two or three drops chocolate syrup to top of each cupcake; using a toothpick, carefully swirl chocolate syrup through frosting. Store frosted cupcakes in refrigerator.
Tips: If using a sugar substitute, choose Splenda(R) Sugar Blend to substitute for the granulated sugar, and Splenda(R) Brown Sugar Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1/4 cup granulated sugar and 1/4 cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 168 calories, 19 g carbohydrate, 5 g total sugar.
1 starch, 1/2 other carb, 2 fat