RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®

Raspberry Chocolate Cupcakes - Weight Watchers® image

Provided by SusieQusie

Categories Dessert

Time 30m

Yield 9 serving(s)

Number Of Ingredients 14

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

Steps:

Preheat oven to 450°.
Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
Melt butter in a small saucepan over low heat.
Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
Remove from heat; add 1/2 cup cocoa, stirring until smooth.
Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
Gradually add chocolate mixture to egg mixture, beating until smooth.
Add flour, beating until blended. Stir in vanilla.
Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
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.
Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.