CHERRY INFUSED DOUBLE CHOCOLATE CHIP CUPCAKES

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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