
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.