Fudge-Berry Cupcakes
Espresso coffee powder and bittersweet chocolate make this dense cake an extra-rich dessert.
Source: Diabetic Living Magazine
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 cupcake
Per Serving:
92 calories; protein 2.3g; carbohydrates 15.6g; dietary fiber 1.6g; sugars 11g; fat 3.1g; saturated fat 1.8g; cholesterol 23.4mg; vitamin a iu 31.4IU; vitamin c 1.8mg; folate 12mcg; calcium 15.2mg; iron 0.9mg; magnesium 21.9mg; potassium 88.9mg; sodium 22mg.
Exchanges:
1 starch, 1/2 fat