Raspberry Chocolate Cupcakes - Weight Watchers®

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 9
• 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

Recipe

• 1 preheat oven to 450°.
• 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 450° 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.