Best Weight Watchers Chocolate Cupcakes Recipes

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RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®



Raspberry Chocolate Cupcakes - Weight Watchers® image

Adapted from Weight Watchers® Quick Italian Favorites - they callled them "tortes" to be fancy but they look like cupcakes to me. Only 4 FLEX points per serving for these gooey treats. And did I mention QUICK?

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.

Nutrition Facts : Calories 196.3, Fat 6.1, SaturatedFat 3.8, Cholesterol 13.9, Sodium 56.5, Carbohydrate 35.1, Fiber 2.2, Sugar 25.9, Protein 3.8

WEIGHT WATCHERS CHOCOLATE CUPCAKES RECIPE - (4.2/5)



Weight Watchers Chocolate Cupcakes Recipe - (4.2/5) image

Provided by á-46991

Number Of Ingredients 3

1 (15-ounce) can pumpkin
1 (18-ounce) package devil's food cake mix
1 ⁄4 to 1/2 cup water

Steps:

  • Mix pumpkin, cake mix, and water together by hand or you may use a mixer. Start with 1/4 cup water and increase gradually if needed to reach a batter consistency. Bake at 350°F in mini muffin tins for 30 to 35 minutes. Per serving: 5 SmartPoints; 4 PointsPlus; 3 POINTS (old)

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