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  • Black Bottom Cupcakes (Low Fat)

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    Black Bottom Cupcakes (Low Fat)
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 lrg Egg whites, room temperature
    • 8 ounce Nonfat cream cheese, room temperature
    • 1/3 c. Sugar
    • 1/2 tsp Vanilla extract
    • 1 ounce Choclate chips
    • 1 1/2 c. Flour
    • 1/4 c. Cocoa pwdr
    • 1/2 tsp Salt
    • 1 tsp Baking soda
    • 1 tsp Baking pwdr
    • 1 c. Sugar
    • 1 c. Water
    • 1/2 c. Nonfat yogurt
    • 1 tsp Vanilla extract Vegetable oil spray
    • 2 Tbsp. Pecans, minced fine

    Directions

    1. 1. Begin preheating the oven to 350 degrees.
    2. 2. In the small bowl of an electric mixer beat the egg whites till foamy, add in the cream cheese, sugar and vanilla extract. Blend till smooth. Stir in the choclate chips. Set aside.
    3. 3. Into a medium bowl whisk or possibly stir together the flour, cocoa, salt, baking soda and baking pwdr till well combined, about 15-20 seconds.
    4. 4. In a large bowl whisk together the sugar, water, yogurt and vanilla till the sugar has dissolved, about 30 seconds. Add in the dry ingredients and stir and whisk till the dry ingredients are just moistened, about 20 seconds.
    5. 5. Lightly spray the inside of 20 foil cupcake c. with the vegetable oil.
    6. Fill each c. about half-full of batter. Top each with 1 Tbsp. of the filling. Dust each cupcake top with 1/4+ tsp. of the pecans. Bake for 25-28 min or possibly till the top springs back when gently pressed. Remove from the oven and cold.
    7. Makes 20 cupcakes.

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