Diet Cherry Chocolate Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 109.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 240.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.1 g
- Protein: 1.8 g
View full nutritional breakdown of Diet Cherry Chocolate Cupcakes calories by ingredient
Introduction
Moist, fudgey, chocolatey cherry cupcakes for only WW 3P+ each!!!(109 calories, less than 1g fat per cupcake) Moist, fudgey, chocolatey cherry cupcakes for only WW 3P+ each!!!
(109 calories, less than 1g fat per cupcake)
Number of Servings: 18
Ingredients
-
2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
1 package (39 gm) Fat Free, Sugar Free Instant Pudding Mix - Chocolate Fudge flavor
1/3 cup unsweetened cocoa powder
120z can Diet Cherry Cola (I used Diet Rite Cherry Flavor)
Directions
Preheat oven to 350 degrees. Prepare muffin tins with paper liners or baking spray.
Mix all dry ingredients well in large bowl
Slowly pour contents of soda can into the dry ingredients, mixing well.
Add vanilla and almond extracts.
Pour or spoon batter into muffin tins and bake for 15 minutes or until toothpick comes out clean
(Because of the pudding mix, your cupcakes may rise more like muffins. I made 18 fairly large cupcakes out of this batter. You can spread it to 24 for 82 calories/ 2P+ each.)
Creator's Note:
I used 1 cup of all purpose flour and 1 cup of self-rising flour to make the cupcakes less dense. That also attributed to the muffin-like shape.
Serving Size: makes 18 cupcakes (average size)
Number of Servings: 18
Recipe submitted by SparkPeople user LITTLE_PENGUIN.
Mix all dry ingredients well in large bowl
Slowly pour contents of soda can into the dry ingredients, mixing well.
Add vanilla and almond extracts.
Pour or spoon batter into muffin tins and bake for 15 minutes or until toothpick comes out clean
(Because of the pudding mix, your cupcakes may rise more like muffins. I made 18 fairly large cupcakes out of this batter. You can spread it to 24 for 82 calories/ 2P+ each.)
Creator's Note:
I used 1 cup of all purpose flour and 1 cup of self-rising flour to make the cupcakes less dense. That also attributed to the muffin-like shape.
Serving Size: makes 18 cupcakes (average size)
Number of Servings: 18
Recipe submitted by SparkPeople user LITTLE_PENGUIN.