The average unfrosted chocolate cupcake isn't astronomically high in calories. After all, it isn't enormous, slathered with frosting, or covered with crazy toppings. But even a single (naked) chocolate cupcake has an average of over 200 calories and fat grams in the double digits. And FYI, if you felt like splurging and ordered the Triple Chocolate Cupcake at Starbucks, you'd swallow a ridiculous 360 calories and TWENTY grams of fat (POINTS® value 8*).
But .... here's a recipe I found from Hungry Girl that is better and lower in calories and WW points and is so yummy!
Ingredients:
2 cups moist-style chocolate cake mix (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
Directions:
Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done. MAKES 12 SERVINGS
Serving Size: 1 cupcake
Calories: 108
Fat: 2.5g
Sodium: 239mg
Carbs: 19g
Fiber: 1g
Sugars: 12g
Protein: 2g
POINTS® value 2*
ENJOY!
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