Raspberry Chocolate Cupcakes Weight Watchers Recipes
WEIGHT WATCHERS CHOCOLATE CUPCAKES
When I attended my first weight watchers meeting and the leader shared this recipe, my first thought was "right!". There was no way I was going to believe this was good, AND low in points. Eventually I had to try it though. Now my DH who wants nothing to do with pumpkin OR lite anything, had a fit over these cupcakes. Of course he still doesn't know the truth and I'm not about to tell him! (weight watchers points = 1) I did try making it as a cake in a 9-13 pan and the center stays way too moist, so I recommend the muffin method. Perfect for when nothing will do but chocolate! UPDATE: One reviewer suggested using 1/4 cup of water to get a more cake-like consistency and it works great. 1/2 cup of water will produce a denser and richer texture. Whatever you choose, enjoy!
Provided by Lady Dancer
Categories Dessert
Time 45m
Yield 18 cupcakes
Number Of Ingredients 3
Steps:
- Mix all together by hand or you may use a mixer.
- Bake at 350°F in mini muffin tins for 30-35 minutes.
Nutrition Facts : Calories 127.7, Fat 4.5, SaturatedFat 0.9, Sodium 234.6, Carbohydrate 22.3, Fiber 0.8, Sugar 11.2, Protein 1.9
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RASPBERRY-CHOCOLATE CUPS | RECIPES | WW USA
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Cuisine AmericanCategory DessertServings 12Total Time 37 mins
- Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.
- Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
- Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
- Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
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