Raspberry Chocolate Cupcakes - Weight Watchers®

  1. Preheat oven to 450u0b0.
  2. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
  3. Melt butter in a small saucepan over low heat.
  4. Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
  5. Remove from heat; add 1/2 cup cocoa, stirring until smooth.
  6. Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
  7. Gradually add chocolate mixture to egg mixture, beating until smooth.
  8. Add flour, beating until blended. Stir in vanilla.
  9. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
  10. Bake at 450u0b0 for 8 to 10 minutes or until edges are set and center is soft.
  11. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
  12. Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
  13. Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.

cooking spray, dutch, unsalted butter, seedless raspberry preserves, cocoa powder, granulated sugar, egg substitute, flour, vanilla, nonfat, seedless raspberry preserves, water, powdered sugar

Taken from www.food.com/recipe/raspberry-chocolate-cupcakes-weight-watchers-214150 (may not work)

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