Hgs Death By Chocolate Cupcakes Ww Points 2 Recipes

WEIGHT WATCHERS CHOCOLATE CUPCAKES

Steps:

• Mix all together by hand or you may use a mixer.
• Bake at 350°F in mini muffin tins for 30-35 minutes.

DEATH BY CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
• In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
• In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible.
• Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting.
• Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
• In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency.

HG'S MIRACLE MASHIES - WW POINTS = 1

Steps:

• Bring a large pot of water to a boil. While waiting for the water to boil, peel and cube the potato.
• Once water is boiling, add peeled potato cubes and cauliflower. Wait for the water to return to a boil, and then reduce heat to medium. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
• Remove the pot from heat and strain out all of the water. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic. Mash it all together with a potato masher, until completely blended. Season to taste with pepper and additional salt. Enjoy!

HG'S DEATH BY CHOCOLATE CUPCAKES - WW POINTS = 2

Steps:

• Place chocolate chips and the contents of both cocoa packets in a tall glass.
• Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved.
• Place glass in the freezer to chill for 25 minutes.
• Preheat oven to 350 degrees.
• Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl.
• Whip batter with a whisk or fork for 2 minutes.
• Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups.
• Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan.
• Place pan in the oven, and bake for 15 minutes.
• Cupcakes will look shiny when done.