CHOCOLATE-SOUR CREAM CUPCAKES
Servings: 12
Prep time: 0:15:00
Bake/Cook time: 0:20:00
Calories: 155
Fat: 9 grams
Protein: 10 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 6 grams
Vegetable oil spray for greasing muffing pan
1 1/3 cups Atkins Quick Quisine
TM Bake Mix
1 1/4 cups granular sugar substitute
1/3 cup unsweetened cocoa powder
6 large eggs
8 ounces sour cream
1/4 cup cold water
2 tablespoons vegetable oil
2 teaspoons chocolate extract
1 tablespoon vanilla extract
1. Preheat oven to 350F. Grease a 12-cup muffin pan with
oil spray.
2. In a large bowl, combine bake mix, sugar substitute and
cocoa powder. In another large bowl, whisk together
eggs, sour cream, water, oil, chocolate and vanilla
extracts.
3. Add wet ingredients to dry ingredient, mixing with a
wooden spoon until just combined. Divide batter in
prepared pan and bake 15 to 20 minutes, until toothpick
inserted in center of a cupcake comes out clean. Cool
cupcakes in pan for 5 minutes. Using a thin metal
spatula, loosen and remove the cupcakes and place
them on a wire rack to cool completely.
These delicious cupcakes taste best when freshly made. If you
like, serve topped with sweetened whipped cream or drizzle with
melted Endulge bars.
Atkins - Chocolate-Sour Cream Cupcakes
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Atkins Diet
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