Pumpkin Chocolate Cupcakes On HCG Diet
TweetThe Pumpkin Chocolate Cupcakes is a scrumptious recipe. It is one of the favorites among the HCG dieters. The recipe is designed in a manner so that doesn’t contain excess calorie. The preparation is also very easy.
How To Make Chocolate Cupcakes?
Ingredients :
- 1 1/2 C. cake flour
- 2/3 C. cocoa powder
- 1/2 t. salt
- 2 t. baking powder
- 1 t. baking soda
- 1 t. white vinegar
- 2 t. vanilla extract
- 1 C. plain low fat yogurt
- 1 3/4 C. canned pumpkin (15 oz. can)
- 1 1/2 C. lightly-packed light brown sugar
- 1/2 C. unsalted butter, softened
- 3 large eggs
- 1 cup mini chocolate chips
Methods:
- 1. Preheat the oven to 350 degrees. Line 24 cupcake cups with paper liners.
- 2. Sift the cocoa, flour, baking soda, baking powder and salt together; set aside. Stir together the yogurt, pumpkin, vinegar, and vanilla extract in a separate bowl and set aside.
- 3. Beat butter and brown sugar by an electric mixer in a large mixing bowl to make light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds. Fold in the mini chocolate chips.
- 4. Fill butter in the cupcake cups up to 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately for 25 minutes. Cool pans on wire racks for at least 10 minutes and then remove the cupcakes from pans. Let cool completely on the wire racks.
- 5. While cupcakes are cooling, prepare cream cheese frosting. After the cupcakes are completely cool, spread with frosting.
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