Raspberry Chocolate Cupcakes - Weight Watchers® |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 9 |
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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? Ingredients:
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 |
Directions:
1. Preheat oven to 450°.
2. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
3. Melt butter in a small saucepan over low heat.
4. Add 1/4 cup preserves and the half–and–half, stirring with a whisk until preserves melt.
5. Remove from heat; add 1/2 cup cocoa, stirring until smooth.
6. Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
7. Gradually add chocolate mixture to egg mixture, beating until smooth.
8. Add flour, beating until blended. Stir in vanilla.
9. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
10. Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
11. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
12. 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.
13. Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.
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