CHERRY INFUSED DOUBLE CHOCOLATE CHIP CUPCAKES – VMI Sports

CHERRY INFUSED DOUBLE CHOCOLATE CHIP CUPCAKES

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Macros per cupcake (without topping): 4.9g Protein, 63 Calories, 1.8g Fat, 7.1 Carbs



INGREDIENTS: 

  • 2 tbsp ProtoLyte in Chocolate Fudge Cookie

  • 1/2 cup flour

  • 1 tbsp unsweetened cocoa powder

  • 1 tsp baking soda

  • 1 tsp sugar

  • 1 tbsp splenda 

  • 1 tbsp light sour cream

  • 1 tbsp melted light butter

  • 3 tbsp egg whites

  • 1 serving of chocolate chips

 

FILLING: 

  • 1 serving size (28g) cherry pie filling

 

OPTIONAL TOPPINGS:

  • Sugar free cherry glaze

  • Mini chocolate chips

 

INSTRUCTIONS

  • Preheat oven to 325 degrees and bake for 12-15 minutes (make sure cupcakes are cooked all the way through)

  • Mix dry ingredients and wet ingredients separately, minus the chocolate chips.

  • Once both are mixed well, combine and mix well with spoon ( no mixer needed).

  • Pour and fill 1/2 of the batter into a sprayed cupcake pan or tin.

  • Pour cherry pie filling evenly into cupcake pans overtop the cupcake batter.

  • Once dispersed evenly, cover the cupcakes with the remaining cupcake batter.

  • Bake in oven at 325 for 12-15 minutes (different ovens may vary in baking time).

  • Let cupcakes cool and top with optional toppings. 


 

 

 

 

 

 

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