Chocolate Christmas Cupcakes
Check out this chocolate cupcake recipe with candy cane sprinkles! using healthier ingredients! Executive Chef, Vincenzo Della Polla, suggest different types of milk you will find at a grocery store, and what to look for on the nutrition label.
Healthy Christmas Cupcakes
Yield: 25 yield
Materials
Cupcakes
- 1 cup Cocoa powder Unsweetened
- 1.5 cup White whole wheat flour
- .5 cup Corn starch
- 2 tbsp Maple syrup
- 1.5 cup Splenda
- 1.25 cup Egg beaters
- 1.5 cup Skim milk
- 8 oz Cream cheese Low fat
- 2 tsp Vanilla extract
- 1 tsp Baking powder
- 1 tsp Baking soda
Maple Cream
- 8 oz Cream cheese Reduced fat
- 2 cup Sour cream Fat free
- .75 cup Maple syrup
- 1 tsp Vanilla extract
Instructions
Cupcakes
- Mix cream cheese, maple syrup, egg, and vanilla in food processor until smooth
- Remove from food processor and combine with milk in large bowl
- In a separate bowl, mix all remaining dry ingredients
- Add dry mix to wet mix and whisk until smooth
- Spray cupcake molds with Pam and fill halfway
- Bake for 15-20 minutes at 350F
Procedure
- Blend everything in food processor until smooth
- Add 1 tsp peppermint extract plus crushed candy canes as garnish
- Enjoy!
