Chocolate Sour Cream Cupcakes

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 166.4

Total Fat: 4.8 g
Cholesterol: 24.5 mg
Sodium: 78.9 mg
Total Carbs: 31.3 g
Dietary Fiber: 3.1 g
Protein: 5.0 g

View full nutritional breakdown of Chocolate Sour Cream Cupcakes calories by ingredient

Introduction

from Clean Eating Magazine from Clean Eating Magazine

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1 cup unsweetened dark cocoa

1/4 cup whole wheat flour

1/4 tsp baking soda

1 cup low fat sour cream

1/3 cup skim milk

1 egg

2 egg whites

2 tsp skim milk

1 tbsp olive oil

1/2 tsp vanilla

1 1/4 cup sucanat (or brown sugar)

1 oz dark chocolate

Directions

1) Preheat oven to 350. Line 12 muffin cups with paper liners.
2) In large mixing bowl, combine cocoa, 1 cup of the sucanat, flour, salt and soda.
3) In a medium mixing bowl, whisk together sour cream, 1/3 cup milk, oil, vanilla, whole egg.
4) Make a well in centre of dry ingredients, pour in the wet ingredients. Combine with a rubber spatula.
5) Add egg whites to a large clean, dry mixing bowl. Whip whites with hand beater until they are foamy. Add remaining 1/4 cup of sucanat gradually. Beat until medium-stiff peaks form.
6) Fold whites into cake batter.
7) Fill muffin cups 3/4 full. Bake for 30-45 minutes.
Allow to cool.
8) Melt chocolate and 2 tsp milk in microwave and top the cooled cucakes with a thin layer.

Makes 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user HAWGWILD1.