Almost Fat Free Chocolate Cupcakes With Cream Cheese Frosting Recipes

KETO CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F (180°C).
• Line a cupcake pan with 12 paper liners and set aside.
• In a large mixing bowl, combine the almond flour, cocoa powder, salt, and baking soda. Add in the melted coconut oil, maple-flavored syrup, and gently crack the eggs in. Whisk well to combine.
• Stir in the sugar-free chocolate chips.
• Spoon the batter evenly into your paper liners.
• Bake for 15 to 17 minutes or until the center is set.
• While the cupcakes bake, let's prepare the frosting.In a mixing bowl, add the cream cheese, softened butter, powdered erythritol, vanilla extract, and heavy cream.
• Using a hand mixer, beat until smooth and creamy.
• Reserve half of the frosting in a small bowl.
• Add cocoa powder to the remaining frosting, and mix until well incorporated. You should now have both vanilla and chocolate frosting, to make everybody happy!
• Once the cupcakes are done, remove from the oven and let them cool for 5-10 minutes.
• Transfer the frosting to a piping bag and pipe a swirl onto each cupcake.
• Pipe some of the cupcakes with chocolate frosting, others with vanilla, and a few with both chocolate and vanilla, just for fun!

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.

CREAM CHEESE CHOCOLATE CUPCAKES

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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.

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.

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.

SNICKERS™ CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in each of 18 regular-size muffin cups. In small bowl, beat cream cheese, 2 tablespoons powdered sugar and the egg with electric mixer on medium speed until smooth. With spoon, stir in 2 chopped candy bars; set aside.
• In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Add buttermilk, oil and vanilla; beat 2 minutes with mixer on medium speed. Divide batter evenly among muffin cups, filling each half full. Spoon 1 tablespoon cream cheese mixture in center of batter in each cup.
• Bake 23 to 30 minutes or until cream cheese mixture is light golden brown. Cool in pans 15 minutes. (Cupcakes will sink slightly in center.) Remove cupcakes from muffin cups. Cool completely, about 30 minutes.
• Meanwhile, in 1 1/2-quart saucepan, cook brown sugar and butter over medium heat just until mixture boils, stirring frequently. Remove from heat. Stir in milk. Cool 30 minutes. With spoon, beat 1 1/2 cups powdered sugar into brown sugar mixture until spreading consistency, adding 1 tablespoon additional powdered sugar at a time if necessary.
• Frost cooled cupcakes. Sprinkle with chopped candy bar.

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.