LOW CALORIE MINT CHOCOLATE CUPCAKES WITH FROSTING FROM 'COOK YOU
From Lifetimes new show 'Cook Yourself Thin'. Low calorie cupcakes! Havent tried it yet myself, but the tester on the show loved it! Low calories. Makes 12 cupcakes
Provided by renee125
Categories Dessert
Time 20m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
- 2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.
- 3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.
- 4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
- 5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.
- 6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.
- 7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.
Nutrition Facts : Calories 298, Fat 10.9, SaturatedFat 4.8, Cholesterol 41.2, Sodium 149, Carbohydrate 49.2, Fiber 1.9, Sugar 38.7, Protein 3.8
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Ivan 5 Duran
[email protected]These cupcakes are the perfect combination of minty and chocolatey. They're sure to be a hit at your next party!
Sani Abdu ali
[email protected]I'm so glad I found this recipe! These cupcakes are delicious and they're so easy to make.
Ravindra Jain
[email protected]I made these cupcakes for my daughter's birthday party and she loved them! They were a big hit with all of her friends too.
666 Savage
[email protected]These cupcakes are a bit too minty for my taste, but I think they would be perfect for someone who loves mint chocolate.
Rashid Nadeem Khan
[email protected]I love the green color of these cupcakes! They're so festive and fun.
Isaiah Riddle
[email protected]These cupcakes are a great way to use up leftover mint extract.
Katib Hussain
[email protected]I'm not a fan of mint chocolate, but I tried these cupcakes anyway and I was pleasantly surprised! The mint flavor is very subtle and it doesn't overpower the chocolate.
Katherine Penn Bangura
[email protected]These cupcakes are perfect for a summer party or picnic. They're light and refreshing, and the mint flavor is a nice touch.
Boez Boja
[email protected]The frosting is a bit too sweet for my taste, but the cupcakes themselves are delicious.
Delfina De Jesus
[email protected]These cupcakes are so easy to make! I love that I didn't have to use any special ingredients or equipment.
Ratanang Thudinyane
[email protected]I'm not usually a fan of mint chocolate, but these cupcakes changed my mind! The mint flavor is subtle and refreshing, and it pairs perfectly with the chocolate.
Zafar Ali
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved the unique flavor and the moist texture.
Mickey Hella Mi UG
[email protected]These cupcakes are a delightful treat! The mint chocolate combination is perfectly balanced, and the frosting is light and fluffy. I especially love the pop of green from the mint extract.