Skinny Peppermint Chocolate Cupcakes
Skinny Peppermint Chocolate Cupcakes
Merry Christmas! Here’s an easy holiday treat that everyone will love! With just 140 calories (4 + points), 18 carbs, and a mere teaspoon of sugar each, these deceptively decadent beauties will feel like they’ve been sent from Santa himself!
The cupcakes are moist and oh-so-chocolatey, with just a hint of of peppermint. The crowning glory is fluffy whipped cream cheese frosting topped with crushed peppermint candy. Add it all together, and all I can say is ho-ho-ho!
The recipe can be found at this link: http://www.marlenekoch.com/skinny-peppermint-chocolate-cupcakes/ (Short Link: http://bit.ly/1Po0Vo2)
The cupcakes are moist and oh-so-chocolatey, with just a hint of of peppermint. The crowning glory is fluffy whipped cream cheese frosting topped with crushed peppermint candy. Add it all together, and all I can say is ho-ho-ho!
The recipe can be found at this link: http://www.marlenekoch.com/skinny-peppermint-chocolate-cupcakes/ (Short Link: http://bit.ly/1Po0Vo2)
Author: Marlene Koch (@marlenekoch)
Ingredients
- 6 tablespoons cocoa powder (preferably Dutch process like Hershey’s Dark)
- ¾ cup granulated no-calorie sweetener*
- 2 tablespoons brown sugar
- ⅓ cup low-fat milk
- 1½ teaspoons vanilla extract
- 1 large egg
- ½ cup light mayonnaise
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon peppermint extract
- Whipped Cream Cheese Frosting
- 12 teaspoons crushed sugar-free peppermint candy
Instructions
- Preheat the oven to 325°F. Line 12 muffin cups with liners and spray with non-stick cooking spray. Do not skip this step or too much of the moist cake will stick to the paper liners. (Foil liners do not require spraying.)
- Place cocoa powder in a large bowl. Add ½ cup warm water and whisk until smooth. Whisk in the next 6 ingredients (sweetener through mayonnaise), until mixture is smooth. Gradually sift in flour, baking soda, and baking powder and stir until well mixed. Scoop ¼ cup of batter into each muffin cup. Bake for 13 minutes or until the center springs back when touched or a toothpick comes out clean.
- While the cupcakes are baking, make the frosting (place it in the fridge until ready to use). When cool, top each cupcake with whipped cream cheese frosting and sprinkle with crushed peppermint. Serve immediately or place cupcakes in the refrigerator. May sit out for up to one hour while serving.
Notes
* No calorie granulated sucralose, or all natural Truvia Baking blend can be used. When using Truvia for Baking, use ½ the amount called for (1/4 cup for the cupcakes, and 1 tablespoon in the filling). Baking time may be up to 5 minutes longer.
Food Exchanges: 1 Carbohydrate, 1 Fat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 4
Food Exchanges: 1 Carbohydrate, 1 Fat | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 4
Nutrition Information
Calories: 140 Trans fat: 2g Carbohydrates: 18g Sugar: 5g Sodium: 280mg Fiber: 1g Protein: 4g Cholesterol: 25mg