Salted Caramel Devil’s Food Mini Cupcakes

By SMorrissey

Ingredients

• 1 cup flour
• 1/3 cup unsweetened cocoa
• 1 teaspoon baking soda
• 2/3 cup sugar
• 1/4 cup butter, softened
• 1/2 cup egg substitute
• 1 teaspoon vanilla
• 1/2 cup skim milk
• 1 1/4 ounces semi-sweet chocolate, finely chopped
• 1 1/2 cups water
• 1/3 (8 oz.) package fat-free cream cheese
• 1/3 (8 oz.) tub fat-free whipped topping
• 2 tablespoons + 2 teaspoons caramel sauce, fat-free
• 2 tablespoons + 2 teaspoons sugar substitute

Details

Servings 1
Adapted from ninjacooking.ninjakitchen.com

Preparation

Step 1

In a small bowl, sift together the flour, cocoa, baking soda, and salt.

Beat sugar and butter in a bowl at medium speed until combined. Add egg and vanilla, beating well. Add flour mixture and milk alternately to sugar butter mixture, until combined. Fold in chocolate.

Add batter into silicone petite muffin tray. Place the roasting rack in pot and set the pan on the rack. Add 1½ cups of water to the pot. Set OVEN to 350°F for 15 minutes, checking after 10 minutes. Cover and cook until a toothpick inserted in center comes out clean. Remove tray and let cool.

Beat cream cheese and caramel in a mixing bowl until soft. Add whipped topping and gently fold in, scraping down sided till combined. Top each cupcake with 2 tsp of frosting, drizzle of
fat-free caramel sauce (optional), and a pinch of Fleur de Sel.