Raspberry Chocolate Cupcakes - Weight Watchers® Recipe

Name: Raspberry Chocolate Cupcakes - Weight Watchers®
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 tablespoons unsweetened Dutch-processed cocoa powder; 1/4 cup unsalted butter; 1/4 cup seedless raspberry preserves (sugar-free, such as Dickinson's); 1/4 cup fat-free half-and-half; 1/2 cup unsweetened Dutch-processed cocoa powder; 3/4 cup granulated sugar (or Splenda for baking); 3/4 cup egg substitute; 1/4 cup all-purpose flour; 1 teaspoon vanilla extract; 3 tablespoons non-fat fudge sauce (or use my No Guilt Hot Fudge Sauce); 2 1/2 tablespoons seedless raspberry preserves; 1 1/2 teaspoons water; 1 1/2 tablespoons powdered sugar

Servings: persons

cooking spray
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 cup unsalted butter
1/4 cup seedless raspberry preserves (sugar-free, such as Dickinson's)
1/4 cup fat-free half-and-half
1/2 cup unsweetened Dutch-processed cocoa powder
3/4 cup granulated sugar (or Splenda for baking)
3/4 cup egg substitute
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons non-fat fudge sauce (or use my No Guilt Hot Fudge Sauce)
2 1/2 tablespoons seedless raspberry preserves
1 1/2 teaspoons water
1 1/2 tablespoons powdered sugar

1
Preheat oven to 450u00b0.
2
Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
3
Melt butter in a small saucepan over low heat.
4
Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
5
Remove from heat; add 1/2 cup cocoa, stirring until smooth.
6
Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
7
Gradually add chocolate mixture to egg mixture, beating until smooth.
8
Add flour, beating until blended. Stir in vanilla.
9
Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
10
Bake at 450u00b0 for 8 to 10 minutes or until edges are set and center is soft.
11
Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
12
Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
13
Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: cooking spray, 2 tablespoons unsweetened Dutch-processed cocoa powder, 1/4 cup unsalted butter, 1/4 cup seedless raspberry preserves (sugar-free, such as Dickinson's), and more.

Yes, Raspberry Chocolate Cupcakes - Weight Watchers® falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Chocolate Cupcakes - Weight Watchers®

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