Raspberry Chocolate Cupcakes Weight Watchers Recipes

RASPBERRY CHOCOLATE CUPCAKES - WEIGHT WATCHERS®

Steps:

• Preheat oven to 450°.
• Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
• Melt butter in a small saucepan over low heat.
• Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
• Remove from heat; add 1/2 cup cocoa, stirring until smooth.
• Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
• Gradually add chocolate mixture to egg mixture, beating until smooth.
• Add flour, beating until blended. Stir in vanilla.
• Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
• Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
• Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
• Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
• Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.