Almost Fat Free Chocolate Cupcakes With Cream Cheese Frosting Food

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside., In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

SELF-FILLED CUPCAKES I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
• Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
• Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
• Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• In a small bowl, combine first four ingredients.
• Add chocolate chips and set aside.
• Mix remaining ingredients well.
• Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
• Drop a large spoonful of cheese mixture on top.
• Bake at 350 for 20 to 25 minutes.

ALMOST FAT FREE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line 12 muffin cups with paper liners.
• Combine flour, cocoa, baking powder, soda and salt.
• Beat the next six ingredients until combined, about 1 minute.
• Stir in flour mixture alternately with milk until just combined.
• Pour batter into muffin cups.
• Bake 22 to 25 minutes or until toothpick comes out clean.
• Remove cupcakes from pan; cool on wire rack 30 minutes.
• Sprinkle with sugar, if desired.

CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
• In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
• In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
• Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
• Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
• Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
• Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
• Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
• While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
• Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
• Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.

KETO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375 F and spray muffin tins with oil.
• In a large bowl mix the dry ingredients - coconut flour, almond flour, cocoa powder, sweetener, baking powder and the pinch of salt- until all the ingredients are fully incorporated.
• Add the eggs, unsweetened almond milk, butter, and vanilla extract. Mix for 2-3 minutes until fully incorporated.
• Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
• Bake for 25 minutes, stick a toothpick into the center of one cupcake to make sure cupcakes are done (they are done if it comes out clean).
• Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes.
• While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
• Add the sweetener, cocoa powder, vanilla extract, continue mixing until thick and creamy.
• Frosting should be creamy, but not runny. If the frosting it's too dense add the tablespoons of almond milk one by one.
• Once you achieve the desired consistency, fill a piping bag with the frosting.
• Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
• Storage the cupcakes in a container with a lid.

ALMOST FAT FREE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, beat egg whites with salt until stiff peaks form.
• In medium bowl combine pudding mix, dry milk, cocoa, sugar and flour.
• In another container, combine vanilla, applesauce, and baking soda.
• With electric mixer, beat dry ingredients, 1 cup at a time, alternating with the applesauce mixture.Beat for 2 minutes after last addition.
• Divide batter equally between 12 paper-lined cupcake cups. Bake at 350° for about 18 to 20 minutes, or until a wooden pick or cake tester comes out clean when inserted in center.
• While cooling, make frostingin a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice and vanilla until well combined.
• Gradually beat in the powdered sugar. Frost when cupcakes are completely cooled.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

FLUFFY FAT-FREE CHOCOLATE FROSTING

Steps:

• In a bowl mix together 3/4 cup plus 2 tablespoons skim milk with skim milk powder and vanilla; mix until no powder remains in the milk.
• Add in the pudding and mix on low speed or whisk until smooth and thickened (mixture will be fairly thick).
• Using a spatula mix in the thawed Cool Whip topping until completely blended.
• Spread over cake.

DEVIL'S FOOD CUPCAKES W. CREAM CHEESE FROSTING (LOW CAL/FAT

Steps:

• Stir together the cake mix, egg whites, carrots, water, and coffee.
• Using an electric mixer, beat on low speed for 30 seconds to blend slightly.
• Increase the speed to medium and beat for 2 minutes.
• Spoon the batter into 24 muffin cups that have been sprayed with nonstick spray.
• Bake for 20 minutes at 325 or until toothpick inserted in center comes out clean.
• Put the pans on cooling racks and let stand for 15 minutes.
• Remove cupcakes from pans and allow to cool.
• In a medium mixing bowl, combine cream cheese, confectioner's sugar, milk, and vanilla.
• Using an electric mixer, beat on medium speed until smooth.
• Using a rubber spatula, fold in the Cool Whip.
• Cover and refrigerate until needed.
• Top each cupcake with 1 tablespoon topping.