Mexican Chocolate Cupcakes (Not yet rated)

Name: Mexican Chocolate Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 18 servings
Ingredients: 1/2 teaspoon almond extract; 1 cup chocolate syrup; 1/2 cup cocoa powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1 medium egg(s); 1 cup marshmallow creme; 1/4 teaspoon nutmeg; 1 teaspoon cinnamon; 3/4 cup milk; 1/2 cup sour cream; 1 1/2 cup all-purpose flour; 1 teaspoon cider vinegar; 1/4 cup applesauce; 1 tablespoon canola oil

Recipe Box Rate/Review Meal Plan

Submitted by lion90

Hot, chocolate cupcakes drizzled with marshmallow creme and chocolate syrup.

Cal: 145 Fat: 3g Carbs: 27g Protein: 3g Fiber: 1g
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Garnished with some extra marshmallows

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Original recipe serves 18

Ingredients (serves 53)

½ 2x 3x Reset

1.4722222222222 teaspoons almond extract

2.9444444444444 cups chocolate syrup ; plus 2 tablespoons

1.4722222222222 cups cocoa powder ; unsweetened

2.9444444444444 teaspoons baking soda

2.9444444444444 teaspoons vanilla extract

2.9444444444444 medium egg(s)

2.9444444444444 cups marshmallow creme ; plus 2 tablespoons

0.73611111111111 teaspoon nutmeg

2.9444444444444 teaspoons cinnamon

2.2083333333333 cups milk

1.4722222222222 cups sour cream

4.4166666666667 cups all-purpose flour

2.9444444444444 teaspoons cider vinegar

0.73611111111111 cup applesauce

2.9444444444444 tablespoons canola oil

In My Kitchen

Directions

Prep: 15 min | Cook: 15 min | Ready in: 35 min

Preheat an oven to 350F (175C).
Spray one 6 cup and one 12 cup muffin pan with cooking spray.
Whisk together sugar, cocoa, baking soda, nutmeg, cinnamon and flour in a medium bowl.
In a separate bowl, combine the milk, egg, applesauce, sour cream, cider vinegar, oil, and the almond and vanilla extracts.
Pour milk mixture into the flour mixture, whisking until just combined. The batter may be a bit lumpy. Do not overmix.
Spoon into the prepared muffin cups. Bake for 14 to 15 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Invert the pans onto cooling racks. Remove the pans, allowing the cupcakes to cool for at least 5 minutes.
Right before serving, cook chocolate syrup in a small pan over low heat for 1 to 2 minutes or until warmed through, stirring occasionally.
Place cupcakes upside down on plates. Spoon about 1 tablespoon of chocolate syrup and 1 tablespoon of marshmallow creme over each cupcake.

Original recipe makes 18 cupcakes.

Nutrition Facts^*

Based on a 2000 calorie diet per serving per serving

DV %

7.2
--
8.9
5.3
4.2
4.5
6.3
4.2

Calories: 144.7
Total Sugars: 11.7g
Carb.: 26.7g
Fiber: 1.3g
Total Fats: 2.7g
Cholesterol: 13.5mg
Protein: 3.1g
Sodium: 101.1mg

Breakdown By ingredient... Compare to other recipes...

^*Data provided by USDA

Mexican Chocolate Cupcakes (Not yet rated)

Ingredients (serves 53)

Directions

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More Nutrition

Nutrition Facts*

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Nutrition Facts^*