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Chocolate Sour Cream Cupcakes
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: CE Online
| INGREDIENTS: | |
| 1 cup | unsweetened natural cocoa powder |
| 1 1/4 cup | Sucanat, divided |
| 1/4 cup | whole-wheat pastry flour |
| 1/4 tsp | kosher salt |
| 1/4 tsp | baking soda |
| 1 cup | organic low-fat sour cream |
| 1/3 cup plus 2 tsp | skim milk, divided |
| 1 tbsp | olive oil |
| 1/2 tsp | pure vanilla extract |
| 1 | egg |
| 2 | egg whites |
| 1 oz | bittersweet chocolate, chopped, plus more for garnish if desired |
INSTRUCTIONS:
Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
In a large mixing bowl, combine cocoa powder, 1 cup Sucanat, flour, salt and baking soda.
In a medium mixing bowl, whisk together sour cream, 1/3 cup milk, oil, vanilla and whole egg.
Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula.
Add egg whites to a large clean, dry mixing bowl or the bowl of a stand mixer. Whip whites with hand beater or whisk attachment of stand mixer until they begin to get foamy. Add remaining 1/4 cup Sucanat very gradually to whites. Continue whipping whites into medium-stiff peaks.
Fold whites in thirds into cake batter, gently but assertively with rubber spatula.
Fill each of the 12 cupcake liners 3/4-full with batter. Tap bottom of filled muffin pan on countertop and transfer immediately to oven. Bake for 45 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cupcakes cool completely.
When cupcakes are completely cool, combine chocolate and remaining 2 tsp milk in a microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir until melted chocolate is completely smooth. Spread a thin layer on top of each cupcake. Sprinkle additional chocolate shavings on top, if desired.
TOPPING TAKE-TWO:
Substitute 1/2 cup low-fat sour cream mixed with 1 tbsp honey for the chocolate glaze. Put a 1/2-tsp dollop on each cupcake and top with sliced strawberries.
Nutrients per cupcake: Calories: 160, Total Fat: 6 g, Sat. Fat: 3 g, Carbs: 28 g, Fiber: 3 g, Sugars: 22, Protein: 4 g, Sodium: 85 mg, Cholesterol: 10 mg
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