CHERRY INFUSED DOUBLE CHOCOLATE CHIP CUPCAKES
Macros per cupcake (without topping): 4.9g Protein, 63 Calories, 1.8g Fat, 7.1 Carbs
INGREDIENTS:
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1/2 cup flour
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1 tbsp unsweetened cocoa powder
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1 tsp baking soda
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1 tsp sugar
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1 tbsp splenda
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1 tbsp light sour cream
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1 tbsp melted light butter
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3 tbsp egg whites
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1 serving of chocolate chips
FILLING:
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1 serving size (28g) cherry pie filling
OPTIONAL TOPPINGS:
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Sugar free cherry glaze
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Mini chocolate chips
INSTRUCTIONS:
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Preheat oven to 325 degrees and bake for 12-15 minutes (make sure cupcakes are cooked all the way through)
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Mix dry ingredients and wet ingredients separately, minus the chocolate chips.
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Once both are mixed well, combine and mix well with spoon ( no mixer needed).
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Pour and fill 1/2 of the batter into a sprayed cupcake pan or tin.
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Pour cherry pie filling evenly into cupcake pans overtop the cupcake batter.
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Once dispersed evenly, cover the cupcakes with the remaining cupcake batter.
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Bake in oven at 325 for 12-15 minutes (different ovens may vary in baking time).
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Let cupcakes cool and top with optional toppings.
