- 12
Ingredients
- 1 cup unsweetened natural cocoa powder
- 1 1/4 cup sucanat, divided
- 1/4 cup whole-wheat pastry flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup organic low-fat sour cream
- 1/3 cup plus 2 teaspoons skim milk, divided
- 1 tablespoons olive oil
- 1/2 teaspoon pure vanilla extract
- 1 whole egg plus 2 egg whites
- 1 oz bittersweet chocolate, chopped, plus garnish (if desired)
Preparation
Step 1
Preheat oven to 350 & line 12 muffin cups.
In large mixing bowl, combine cocoa powder, 1 cup sucanat, flour, salt & baking soda.
In separate bowl whisk sour cream, 1/3 cup milk, oil, vanilla, and whole egg together.
Make well in center of dry in ingredients and pour in wet ingredients. Combine with a rubber spatula.
Add egg whites to a large clean, dry mixing bowl and whip with electric mixer until they start to get foamy. Add 1/4 cup sucanat very gradually to whites, continue to whip until whites are medium-stiff peaks.
Fold whites in thirds into cake batter, gently but assertively with rubber spatula.
Fill each cupcake liner 3/4 full with batter. Tap bottom of filled pan on counter and transfer immediately to oven. Bake 45 minutes or toothpick in center comes out clean.
Remove from oven and let cool completely. When completely cool Combine frosting.
Mix chocolate & 2 teaspoons milk in microwave safe bowl. Heat in micro for 30 seconds on 50% power. Stir until completely melted and smooth. Spread a thin layer on top of each cupcake. Sprinkle chocolate shavings on top if desired.
Topping Take-Two: Mix 1/2 cup low-fat sour cream and 1 tablespoon honey instead of the chocolate glaze. Put a 1/2 teaspoon dollop on each cupcake and top with sliced strawberry.
Per cupcake: 160 calories, 6g fat (3g sat), 28g carbs, 3g fiber, 22g sugar, 4g protein, 85mg sodium, 10mg cholesterol.