Diabetic Living Dark Chocolate-Peppermint Cupcakes With Whipped

• 12 cup Egg Beaters egg substitute, thawed (or 2 eggs)
• 14 cup butter
• 1 14 cups cake flour or 1 14 cups all-purpose flour
• 12 cup unsweetened cocoa powder
• 1 12 teaspoons baking powder
• 14 teaspoon salt
• 14 cup extra-light vegetable oil spread, 60% to 70% tub-style, chilled
• 34 cup Splenda sugar substitute, equivalent to 3/4 cup sugar
• 12 teaspoon peppermint extract
• 34 cup nonfat milk
• 14 cup miniature semisweet chocolate chips
• 13 cup miniature semisweet chocolate chips
• 1 tablespoon nonfat milk
• 14 cup Cool Whip Lite, thawed
• 1 14 cups Cool Whip Lite, thawed
• 2 ounces crushed sugar-free red-and-white peppermint candies (optional) or 2 ounces grated bittersweet chocolate (optional)
• 2 ounces dark chocolate, chopped
• 1 ounce sugar-free red-and-white peppermint candy, coarsely crushed

1. To make cupcakes - Allow eggs and butter to stand at room temperature for 30 minutes.
2. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside.
3. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
4. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds.
5. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well mixed, scraping side of bowl frequently.
6. Beat on medium speed for 2 minutes more.
7. Gradually add egg, beating well.
8. Beat in peppermint extract.
9. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
10. Stir in chocolate pieces.
11. Spoon batter into prepared muffin cups, filling each about 2/3 full.
12. Bake for 12 to 15 minutes or until a toothpick inserted near centers comes out clean.
13. Cool cupcakes in muffin cups on wire racks for 5 minutes.
14. Remove cupcakes from muffin cups.
15. Cool completely on wire racks.
16. To make frosting - Place chocolate pieces in a medium microwave-safe bowl.
17. Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once.
18. Stir in milk; cool.
19. Fold in 1/4 cup thawed, frozen light whipped dessert topping.
20. Fold in another 1 1/4 cups thawed, frozen light whipped dessert topping.
21. To make Peppermint Bark - Place dark chocolate in a small microwave-safe bowl.
22. Microwave, uncovered, on 50% power (medium) for 1 to 1-1/2 minutes or until melted and smooth, stirring once.
23. Pour chocolate onto a piece of waxed paper.
24. Using a rubber spatula spread chocolate thinly to make an 8-inch circle.
25. Sprinkle chocolate with peppermint candies.
26. Let stand until set.
27. Break up into shards.
28. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes.
29. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
30. Variation - Dark Chocolate-Peppermint Layer Cake: Prepare cake batter as directed in Steps 1 and 2.
31. Grease and lightly flour two 8x1 1/2-inch round cake pans.
32. Divide batter between pans, spreading evenly.
33. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean.
34. Cool in pans on wire racks for 10 minutes.
35. 4.
36. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes.
37. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.

egg beaters, butter, cake flour, cocoa, baking powder, salt, extralight vegetable oil spread, splenda sugar substitute, peppermint, nonfat milk, chocolate chips, chocolate chips, nonfat milk, sugar, chocolate, sugar

Taken from www.food.com/recipe/diabetic-living-dark-chocolate-peppermint-cupcakes-with-whipped-472792 (may not work)