Chocolate cupcakes with whipped cream frosting

By barbsjustagirl

A dessert makeover.

326 calories, 5 g protein, 2 g fiber, 16.5 grams fat, 6.5 grams sat. fat

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1/2 cup water
• 1/2 cup fat-free plain yogurt
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 egg white
• 1/2 tsp. instant coffee, dissolved in 2 Tbsp hot water
• 1-1/2 tsp vanilla extract
• 1/2 cup + 2 Tbsp heavy cream
• 2 oz. reduced fat cream cheese
• 1/4 cup confectioners sugar
• 2-3 drops food coloring (optional)

Preparation

Step 1

1. Heat oven to 350 F. Line 8 cups of a standard muffin tin or spray with oil.
2. Mix flour, granulated sugar, cocoa, baking soda and salt in bowl with fork.
3. combine water, yogurt, oil, applesauce, egg white, coffee, and 1 tsp. of the vanilla extract in large bowl. Beat with electric mixer until combined and smooth. Slowly add flour mixture and beat until smooth.
4. Fill muffin cups with batter. Bake until wooden pick inserted in center of each cake comes out clean, 20-25 minutes. Cool completely.
5. Beat cream, cream cheese, confectioners sugar, and remaining 1/2 tsp. vanilla extract in bowl with electric mixer until thick and stiff. Stir in food coloring, if using. Spread about 2 tablespoons on top of each cupcake. If not serving immediately store cupcakes in refrigerator.