Weight Watchers Chocolate Cupcakes Recipe 425
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
WEIGHT WATCHERS CHOCOLATE CUPCAKES RECIPE - (4.2/5)
Provided by á-46991
Number Of Ingredients 3
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)
RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®
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
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
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