Hgs Death By Chocolate Cupcakes Ww Points 2 Recipes

DEATH BY CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
• In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
• In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible.
• Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting.
• Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
• In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency.

HG'S DEATH BY CHOCOLATE CUPCAKES - WW POINTS = 2

Steps:

• 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.

WEIGHT WATCHERS CHOCOLATE CUPCAKES

Steps:

• Mix all together by hand or you may use a mixer.
• Bake at 350°F in mini muffin tins for 30-35 minutes.

HG'S 14-CARAT CUPCAKES - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
• In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins.
• Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
• While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!

HG'S BEST OF MY LAVA CHOCOLATE CAKE - WW POINTS = 4

Steps:

• Place the chocolate chips for the filling in a glass and set aside.
• Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes.
• Add the pudding to the mixture and stir well.
• Spoon the chocolate mixture into four evenly spaced mounds on a plate.
• Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)
• Preheat oven to 350 degrees.
• Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl.
• Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda and salt) to the mixing bowl and whip batter with a whisk or fork for 2 minutes.
• Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins.
• Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.
• Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!

HG'S MIRACLE MASHIES - WW POINTS = 1

Steps:

• Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.
• Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
• Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!

WEIGHT WATCHERS CHOCOLATE CUPCAKES RECIPE - (4.2/5)

Steps:

• Mix pumpkin, cake mix, and water together by hand or you may use a mixer. Start with 1/4 cup water and increase gradually if needed to reach a batter consistency. Bake at 350°F in mini muffin tins for 30 to 35 minutes. Per serving: 5 SmartPoints; 4 PointsPlus; 3 POINTS (old)

HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
• In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
• Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
• Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
• Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!