Marshmallow Chocolate Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup whole-wheat pastry flour (see Note)3/4 cup cake flour1/2 cup unsweetened cocoa powder1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup granulated sugar1/4 cup unsweetened applesauce1 large egg or egg substitute (I used substitute)1 teaspoon vanilla extract1/2 cup nonfat buttermilk (I used fat free milk with a dash of lemon juice)12 Tsp. Of Marshmellow Fluff
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar and applesauce in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and milk starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Fill the cupcake batter 1/4 of the way, top with 1 tsp of fluff jet puff and then add remaining batter to fill cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
Top with some whip cream!
Serving Size: 12 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SHELBSYD.
Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar and applesauce in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and milk starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Fill the cupcake batter 1/4 of the way, top with 1 tsp of fluff jet puff and then add remaining batter to fill cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
Top with some whip cream!
Serving Size: 12 Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SHELBSYD.
Nutritional Info Amount Per Serving
- Calories: 123.3
- Total Fat: 0.6 g
- Cholesterol: 0.2 mg
- Sodium: 128.9 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 2.3 g
- Protein: 2.8 g
Member Reviews