Ingredients for Raspberry Chocolate Cupcakes Weight Watchers
- Cooking spray (to coat 9 muffin cups)
- 1/2 cup (30g) unsweetened Dutch processed cocoa powder + 2 tablespoons for dusting
- 1/4 cup (57g) unsalted butter
- 1/4 cup + 2 1/2 tablespoons seedless raspberry preserves (total 6 1/2 tablespoons)
- 1/4 cup fat free half-and-half
- 1/2 cup (100g) granulated sugar
- 2 large egg substitutes
- 1 cup (125g) all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon non fat fudge sauce (chocolate fudge topping) per cupcake
- 1 1/2 teaspoons water
- 1/2 teaspoon powdered sugar per cupcake
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How to Make Raspberry Chocolate Cupcakes Weight Watchers
- Preheat oven to 450°F (232°C).
- Coat 9 muffin cups with cooking spray and dust with 2 tablespoons of unsweetened cocoa powder.
- Set aside.
- In a small saucepan, melt 1/4 cup (57g) unsalted butter over low heat.
- Add 1/4 cup raspberry preserves and 1/4 cup half-and-half. Whisk until preserves are melted.
- Remove from heat.
- Add 1/2 cup (30g) unsweetened cocoa powder, stirring until smooth.
- In a medium bowl, combine 1/2 cup (100g) granulated sugar and 2 large egg substitutes.
- Beat with a mixer on high speed until the mixture ribbons (about 5 minutes).
- Gradually add the chocolate mixture to the egg mixture, beating until smooth.
- Add 1 cup (125g) all-purpose flour, beating until just blended.
- Stir in 1 teaspoon vanilla extract.
- Divide batter evenly among the prepared muffin cups.
- Spoon 1 teaspoon of chocolate fudge topping into the center of each cupcake.
- Bake at 450°F (232°C) for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Cool for 2 minutes.
- Run a thin, flexible knife around the edge of each muffin cup.
- Carefully invert onto a baking sheet.
- Transfer to dessert plates.
- In a small microwave-safe bowl, combine 2 1/2 tablespoons raspberry preserves and 1 1/2 teaspoons water.
- Microwave on high for 20 seconds, or until the preserves are melted.
- Stir until smooth.
- Drizzle 1 teaspoon of raspberry sauce over each cupcake.
- Dust each cupcake with 1/2 teaspoon powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
103g
Fat
18g
Carbs
11g
