Raspberry Chocolate Cupcakes Weight Watchers Recipes

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CHOCOLATE RASPBERRY CUPCAKES



Chocolate Raspberry Cupcakes image

Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h3m

Yield 24

Number Of Ingredients 17

Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
¾ cup butter, softened
1 ½ cups granulated sugar
3 eggs
2 teaspoons vanilla
1 ½ cups milk
½ cup seedless raspberry preserves
Fresh raspberries, for garnish
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
6 cups powdered sugar
¼ cup seedless raspberry preserves

Steps:

  • Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
  • Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
  • Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
  • Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
  • Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
  • Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 61.3 g, Cholesterol 60.2 mg, Fat 14.3 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.7 g, Sodium 228 mg, Sugar 50.5 g

WEIGHT WATCHERS CHOCOLATE CUPCAKES RECIPE - (4.2/5)



Weight Watchers Chocolate Cupcakes Recipe - (4.2/5) image

Provided by á-46991

Number Of Ingredients 3

1 (15-ounce) can pumpkin
1 (18-ounce) package devil's food cake mix
1 ⁄4 to 1/2 cup water

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)

WEIGHT WATCHERS CHOCOLATE CUPCAKES



Weight Watchers Chocolate Cupcakes image

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

1 (15 ounce) can pumpkin
18 ounces devil's food cake mix
1/4-1/2 cup water

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

RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®



Raspberry Chocolate Cupcakes - Weight Watchers® image

Adapted from Weight Watchers® Quick Italian Favorites - they callled them "tortes" to be fancy but they look like cupcakes to me. Only 4 FLEX points per serving for these gooey treats. And did I mention QUICK?

Provided by SusieQusie

Categories     Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 14

cooking spray
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 cup unsalted butter
1/4 cup seedless raspberry preserves (sugar-free, such as Dickinson's)
1/4 cup fat-free half-and-half
1/2 cup unsweetened Dutch-processed cocoa powder
3/4 cup granulated sugar (or Splenda for baking)
3/4 cup egg substitute
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons non-fat fudge sauce (or use my No Guilt Hot Fudge Sauce)
2 1/2 tablespoons seedless raspberry preserves
1 1/2 teaspoons water
1 1/2 tablespoons powdered sugar

Steps:

  • Preheat oven to 450°.
  • Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
  • Melt butter in a small saucepan over low heat.
  • Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
  • Remove from heat; add 1/2 cup cocoa, stirring until smooth.
  • Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
  • Gradually add chocolate mixture to egg mixture, beating until smooth.
  • Add flour, beating until blended. Stir in vanilla.
  • Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
  • Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
  • Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
  • Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
  • Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.

Nutrition Facts : Calories 196.3, Fat 6.1, SaturatedFat 3.8, Cholesterol 13.9, Sodium 56.5, Carbohydrate 35.1, Fiber 2.2, Sugar 25.9, Protein 3.8

WHITE CHOCOLATE AND RASPBERRY CUPCAKES



White Chocolate and Raspberry Cupcakes image

Make and share this White Chocolate and Raspberry Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 11

1 1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup whole milk
3 ounces white chocolate, chopped
1 cup raspberries
white chocolate buttercream frosting
white chocolate curls, for garnish

Steps:

  • Position a rack in the middle of the oven; preheat to 350°; line a standard 12-cup muffin pan with paper or foil liners.
  • Sift together the flour, baking powder, and salt into a bowl.
  • Using an electric mixer on med-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
  • Add in the egg; beat until combined.
  • Add in flour mixture in 3 additions, alternating with the milk in two additions, beating on low speed until combined; scrape down the sides of bowl as needed.
  • Add the white chocolate and beat on low speed just until combined.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake until lightly golden and a pick comes out clean, 18-20 minutes.
  • Let the cupcakes cool completely in the pan on a wire rack, about 1 hour.
  • Remove the cupcakes from the can (the cooled cupcakes can be refrigerated in an airtight container for up to 3 days; bring cupcakes to room temperature before finishing).
  • Place the raspberries in a small bowl; use a fork to crush them lightly.
  • Spoon crushed raspberries on top of the cupcakes, dividing them evenly (don't worry if the raspberry juices run down the sides of the cupcakes, the color adds to the cupcakes charm).
  • Frost the cupcakes with a dollop of white chocolate buttercream, garnish with white chocolate curl and serve right away.

Nutrition Facts : Calories 189.9, Fat 7, SaturatedFat 4.2, Cholesterol 29.8, Sodium 95.9, Carbohydrate 29.6, Fiber 0.9, Sugar 17.7, Protein 2.6

WEIGHT WATCHERS CHOCOLATE-RASPBERRY HEART CAKE



Weight Watchers Chocolate-Raspberry Heart Cake image

If you're looking for a decadent chocolate dessert to serve this Valentine's Day, but don't want all the fat and calories, try this one. It has 5 points values per serving.

Provided by CookingONTheSide

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

1 tablespoon all-purpose flour
2 cups unprepared devil's food cake mix
1/2 cup water
1/4 cup fat free egg substitute
1/3 cup seedless raspberry jam
4 ounces unsweetened chocolate squares
6 tablespoons seedless raspberry jam
6 tablespoons fat-free half-and-half
1/2 cup raspberries

Steps:

  • Preheat oven to 350ºF.
  • Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
  • Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more.
  • Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
  • Cool on a wire rack for 10 minutes.
  • Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
  • Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries.
  • (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).

Nutrition Facts : Calories 134, Fat 6.1, SaturatedFat 3.8, Cholesterol 0.5, Sodium 35.5, Carbohydrate 21.2, Fiber 2.5, Sugar 11.9, Protein 2.5

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