MEXICAN HOT CHOCOLATE CUPCAKES

KristieT

Serves 18 -- 1 cupcake and 2 tablespoons toppings per serving

Cooking spray
1 1/2 cups all purpose floor
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup fat free milk
1/2 cup fat-free sour cream
1/4 cup unsweetened applesauce
1/4 egg subsitute
1 tablespoon conola or corn oil
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup plus 2 tablespoons dark chocolate syrup
1 cup plus 2 tablespoons marshmallow creme

Preheat the oven at 350 F. Lightly spray one 12-cup and one 6-cup muffin pan with cooking spray.

In a medium bowl, wisk together the flour, sugar, cocoa powder, baking soda,, cinnamon and nutmeg

In a separate medium bowl, whisk together the milk, sour cream, applesauce, egg substitute, oil, vinegar, and vanilla and almond extracts. Pour into the flour mixture, whisking until just combined.
the batter may be somewhat lumpy. Do not over mix or the cupcakes may be tough. Spoon the batter into the muffin cups

Bake for 14 to 15 minutes, or until a wooden toothpick or cake tester inserted in the center of the cupcake comes out clean. Invert the pans onto the cooling racks. Remover the pans, leaving the cupcakes to cool on the racks for at least 5 minutes

To serve, cook the chocolate syrup in a small sauce pan over low heat for 1 to 2 mintues, or until warm through, stirring occasionally. Place a cupcake upside down on a small plate. Spoon 1 tablespoon marshmellow creme over the cupcake. Drizzle with 1 table spoon chocolate syrup. Repeat with as amany of the remaining cupcakes as you are serving. Sotre any unused cupcakes in an airtight container for up to four days. Return any unused marashmallow creme to the jar. Refrigerate the chocolate syrup in a airtight container. Just before serving the remaining cupcakes, reheat the needed amount of syrup (1 tablespoon per cupcake) in a microwaveable container on 100 percent power (high) until warm through

Calories 187
Fat 1.0
Polyunsaturated fat 0.5
Monounsaturated fat 0.5
Cholesterol 1mg
Sodium 105 mg
Carbs 42g
fiber 2g
sugars 27 g
protein 3

Recipe from Light and Easy by American heart Association

KristieT

Serves 18 -- 1 cupcake and 2 tablespoons toppings per serving

Cooking spray
1 1/2 cups all purpose floor
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup fat free milk
1/2 cup fat-free sour cream
1/4 cup unsweetened applesauce
1/4 egg subsitute
1 tablespoon conola or corn oil
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup plus 2 tablespoons dark chocolate syrup
1 cup plus 2 tablespoons marshmallow creme

Preheat the oven at 350 F. Lightly spray one 12-cup and one 6-cup muffin pan with cooking spray.

In a medium bowl, wisk together the flour, sugar, cocoa powder, baking soda,, cinnamon and nutmeg

In a separate medium bowl, whisk together the milk, sour cream, applesauce, egg substitute, oil, vinegar, and vanilla and almond extracts. Pour into the flour mixture, whisking until just combined.
the batter may be somewhat lumpy. Do not over mix or the cupcakes may be tough. Spoon the batter into the muffin cups

Bake for 14 to 15 minutes, or until a wooden toothpick or cake tester inserted in the center of the cupcake comes out clean. Invert the pans onto the cooling racks. Remover the pans, leaving the cupcakes to cool on the racks for at least 5 minutes

To serve, cook the chocolate syrup in a small sauce pan over low heat for 1 to 2 mintues, or until warm through, stirring occasionally. Place a cupcake upside down on a small plate. Spoon 1 tablespoon marshmellow creme over the cupcake. Drizzle with 1 table spoon chocolate syrup. Repeat with as amany of the remaining cupcakes as you are serving. Sotre any unused cupcakes in an airtight container for up to four days. Return any unused marashmallow creme to the jar. Refrigerate the chocolate syrup in a airtight container. Just before serving the remaining cupcakes, reheat the needed amount of syrup (1 tablespoon per cupcake) in a microwaveable container on 100 percent power (high) until warm through

Calories 187
Fat 1.0
Polyunsaturated fat 0.5
Monounsaturated fat 0.5
Cholesterol 1mg
Sodium 105 mg
Carbs 42g
fiber 2g
sugars 27 g
protein 3

Recipe from Light and Easy by American heart Association

heatther

That sounds awesome thank you