Clean Chocolate Sour Cream Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 132.6
- Total Fat: 3.9 g
- Cholesterol: 17.7 mg
- Sodium: 21.4 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.1 g
- Protein: 3.2 g
View full nutritional breakdown of Clean Chocolate Sour Cream Cupcakes calories by ingredient
Introduction
This recipe is adapted from the one which appears in a recent issue of Clean Eating magazine.I have made several changes to the original to lower the caloric content as well as sweeten the glaze slightly. This recipe is adapted from the one which appears in a recent issue of Clean Eating magazine.
I have made several changes to the original to lower the caloric content as well as sweeten the glaze slightly.
Number of Servings: 12
Ingredients
-
1 cup unsweetened natural cocoa powder
1 1/4 cup evaporated cane juice (labeled as sucanat), divided
1 cup light sour cream
1/3 cup and 2 tsp. unsweetened plain, chocolate, or vanilla almond milk,, divided
1/4 cup whole wheat pastry flour
1 whole egg and 2 egg whites
1 tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/2 tsp. vanilla
1/2 tsp. light agave nectar
1 oz. unsweetened baking chocolate
Directions
*In a medium sized bowl, mix together the cocoa powder, flour, baking soda, salt, and 1 cup of the sucanat.
*In another bowl, whisk together the 1/3 cup milk, sour cream, whole egg, and vanilla. Make a well in the middle of the dry ingredients, add the wet ingredients to it, and mix well with a rubber spatula.
*In a clean, cold bowl, whip the egg whites until foamy, slowly add the remaining 1/4 cup sucanat, and beat until medium-stiff peaks are reached.
*In 3 additions, fold the egg whites quickly but assertively into the batter. Divide between 12 muffin cups and bake for 45 minutes.
*Once cupcakes are completely cool, prepare the glaze by melting the baking chocolate with agave and remaining 2 tsp. of milk over low heat. Spread a thin layer on each cake and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user BANANAFISH711.
*In another bowl, whisk together the 1/3 cup milk, sour cream, whole egg, and vanilla. Make a well in the middle of the dry ingredients, add the wet ingredients to it, and mix well with a rubber spatula.
*In a clean, cold bowl, whip the egg whites until foamy, slowly add the remaining 1/4 cup sucanat, and beat until medium-stiff peaks are reached.
*In 3 additions, fold the egg whites quickly but assertively into the batter. Divide between 12 muffin cups and bake for 45 minutes.
*Once cupcakes are completely cool, prepare the glaze by melting the baking chocolate with agave and remaining 2 tsp. of milk over low heat. Spread a thin layer on each cake and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user BANANAFISH711.
Member Ratings For This Recipe
-
AAJB420
Sooo good! They are very moist and chocolatey. I love that they aren't all dry. I did my own frosting instead of the melted chocolate on top so they would last in the frdge better. YUM! - 2/19/10
Reply from BANANAFISH711 (2/19/10)
I'm so glad that you enjoyed them. Another great topping is a little bit of light cream cheese whipped with 1-2 tbsp. of raw honey and a dash of vanilla or almond extract.
-
ARTBELLES