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Sugar-Free Chocolate Cupcakes

  • 30minutes

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Source: www.dlife.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsSelenium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cupcakes 2

  2. 2 cup white whole wheat flour

  3. 1 cup SPLENDA® No Calorie Sweetener, granulated

  4. 6 tbsp butter

  5. 1/8 tsp cream of tartar

  6. 1 tsp vanilla extract

  7. 5 each eggs

  8. 2 tsp low sodium baking powder

  9. 5 tbsp unsweetened cocoa powder

  10. Frosting 1

  11. 1 each fat & sugar free vanilla instant pudding mix

  12. 8 oz Cheese, mascarpone

  13. 2 cup half & half

  14. 1 cup heavy whipping cream

  15. 2 each SPLENDA® No Calorie Sweetener packets

Instructions Jump to Ingredients ↑

  1. Cupcakes To make the cupcakes: Preheat oven to 325 F degrees. Whip egg whites with cream of tartar until stiff.

  2. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla and Splenda., beat until mixed.

  3. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.

  4. Add 1 cup of flour and fold lightly. Add remaining flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.

  5. Fill paper muffin cups in muffin tin about half full. Bake at 325 F about 15 to 20 minutes, until cracked on top. Frosting To make the frosting: Blend cream cheese in food processor or with electric mixer until smooth. Add half and half and mix again briefly.

  6. Add pudding mix and Splenda and mix well. Add more half and half by 1/2 teaspoonfuls if needed.

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