Mini Mint Chocolate Brownie Cupcakes (Eggless)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 77.0
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 51.6 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
View full nutritional breakdown of Mini Mint Chocolate Brownie Cupcakes (Eggless) calories by ingredient
Number of Servings: 24
Ingredients
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1 cup mint chocolate chips
1/2 cup butter or margarine (I used I Can't Believe It's Not Butter light spread)
1/2 cup sugar or sweetener (I used sucralose)
2 tbsp of cornstarch whisked into 4 tbsp cold water (OR 2 eggs)
1/2 cup all purpose flour
1 tsp baking powder
Directions
Preheat oven to 350F
Melt chocolate chips and butter or margarine in the microwave for about 60 seconds. Stir to eliminate lumps.
Add the sugar (or sweetener), cornstarch/water slurry (or eggs), flour and baking powder and mix well until batter is smooth.
Pour batter into lined or greased mini muffin tray and bake 15 to 18 minutes.
Serving Size: Makes 24 mini cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user ARACHNIABAT.
Melt chocolate chips and butter or margarine in the microwave for about 60 seconds. Stir to eliminate lumps.
Add the sugar (or sweetener), cornstarch/water slurry (or eggs), flour and baking powder and mix well until batter is smooth.
Pour batter into lined or greased mini muffin tray and bake 15 to 18 minutes.
Serving Size: Makes 24 mini cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user ARACHNIABAT.
Member Ratings For This Recipe
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JARADCARTER
