Diabetic Living Dark Chocolate-Peppermint Cupcakes With Whipped Recipe

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Diabetic Living Dark Chocolate-Peppermint Cupcakes With Whipped
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Ingredients
18
Count
Nutrition
347
Calories
Total time
27
Minutes
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Ingredients:

Directions:

  1. To make cupcakes - Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
  2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well mixed, scraping side of bowl frequently. Beat on medium speed for 2 minutes more. Gradually add egg, beating well. Beat in peppermint extract. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full.
  3. Bake for 12 to 15 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  4. To make frosting - Place chocolate pieces in a medium microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once. Stir in milk; cool. Fold in 1/4 cup thawed, frozen light whipped dessert topping. Fold in another 1 1/4 cups thawed, frozen light whipped dessert topping.
  5. To make Peppermint Bark - Place dark chocolate in a small microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1-1/2 minutes or until melted and smooth, stirring once. Pour chocolate onto a piece of waxed paper. Using a rubber spatula spread chocolate thinly to make an 8-inch circle. Sprinkle chocolate with peppermint candies. Let stand until set. Break up into shards.
  6. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
  7. Variation - Dark Chocolate-Peppermint Layer Cake: Prepare cake batter as directed in Steps 1 and 2. Grease and lightly flour two 8x1 1/2-inch round cake pans. Divide batter between pans, spreading evenly. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes.
  8. 4. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 347.11 Kcal (1453 kJ)
Calories from fat 176.65 Kcal
% Daily Value*
Total Fat 19.63g 30%
Cholesterol 41.29mg 14%
Sodium 200.85mg 8%
Potassium 315.69mg 7%
Total Carbs 39.38g 13%
Sugars 12.94g 52%
Dietary Fiber 3.06g 12%
Protein 6.14g 12%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 3mg 17%
Calcium 123mg 12%
Amount Per 100 g
Calories 279.83 Kcal (1172 kJ)
Calories from fat 142.41 Kcal
% Daily Value*
Total Fat 15.82g 30%
Cholesterol 33.29mg 14%
Sodium 161.92mg 8%
Potassium 254.51mg 7%
Total Carbs 31.75g 13%
Sugars 10.43g 52%
Dietary Fiber 2.46g 12%
Protein 4.95g 12%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 5%
Iron 2.4mg 17%
Calcium 99.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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