Mexican Chocolate Cupcakes (Not yet rated)
Submitted by lion90
Hot, chocolate cupcakes drizzled with marshmallow creme and chocolate syrup.
Cal: 145 Fat: 3g Carbs: 27g Protein: 3g Fiber: 1g
More Nutrition...
More Nutrition...
Garnished with some extra marshmallows
Original recipe serves 18
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.
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
*Data provided by USDA
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