This is a print preview of "Chocolate Sour Cream Cupcakes" recipe.

Chocolate Sour Cream Cupcakes Recipe
by Global Cookbook

Chocolate Sour Cream Cupcakes
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  Servings: 12

Ingredients

  • 1 1/3 c. Atkins Bake Mix
  • 1 1/4 c. granular sugar substitute
  • 1/3 c. unsweetened cocoa pwdr
  • 6 lrg Large eggs
  • 8 ounce lowfat sour cream
  • 1/4 c. cool water
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. vanilla extract
  • 2 tsp chocolate extract

Directions

  1. Heat oven to 350 degrees. Grease two 6-c. muffin tins. In a large bowl, whisk bake mix, sugar substitute and cocoa pwdr. In another bowl, combine Large eggs, lowfat sour cream, water, oil, vanilla and chocolate extracts.
  2. Add in liquid mix to dry mix; mix just till combined. Divide batter in prepared tins. Bake 20 min, till pick inserted in center comes out clean. Cold cupcakes in tins 10 min, invert onto a wire rack to cold completely.
  3. This recipe yields 12 servings.
  4. Description: "These delicious cupcakes are taste best when freshly made. If desired, serve topped with sweetened whipped cream."