Chocolate Sour Cream Cupcakes

Chocolate Sour Cream Cupcakes

Five eggs become one whole egg plus two whipped egg whites for structure and a bit of whole-wheat pastry flour adds the protein needed for strength and shape, plus whole-grain benefits.  

Serves:
Makes: 12 cupcakes.
Hands-on time: n/a
Total time: n/a

CATEGORY:
Freezable

INGREDIENTS:

• 1 cup unsweetened natural cocoa powder
• 1 1/4 cup Sucanat, divided
• 1/4 cup whole-wheat pastry flour
• 1/4 tsp kosher salt
• 1/4 tsp baking soda
• 1 cup organic low-fat sour cream
• 1/3 cup plus 2 tsp skim milk, divided
• 1 tbsp olive oil
• 1/2 tsp pure vanilla extract
• 1 whole egg plus 2 egg whites
• 1 oz bittersweet chocolate, chopped, plus more for garnish if desired

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper cupcake liners.
2. In a large mixing bowl, combine cocoa powder, 1 cup Sucanat, flour, salt and baking soda.
3. In a medium mixing bowl, whisk together sour cream, 1/3 cup milk, oil, vanilla and whole egg. 
4. Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula.
5. Add egg whites to a large clean, dry mixing bowl or the bowl of a stand mixer. Whip whites with hand beater or whisk attachment of stand mixer until they begin to get foamy. Add remaining 1/4 cup Sucanat very gradually to whites. Continue whipping whites into medium-stiff peaks. 
6. Fold whites in thirds into cake batter, gently but assertively with rubber spatula. 
7. Fill each of the 12 cupcake liners 3/4-full with batter. Tap bottom of filled muffin pan on countertop and transfer immediately to oven. Bake for 45 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Remove from oven and let cupcakes cool completely. 
9. When cupcakes are completely cool, combine chocolate and remaining 2 tsp milk in a microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir until melted chocolate is completely smooth. Spread a thin layer on top of each cupcake. Sprinkle additional chocolate shavings on top, if desired.

TOPPING TAKE-TWO:
Substitute 1/2 cup low-fat sour cream mixed with 1 tbsp honey for the chocolate glaze. Put a 1/2-tsp dollop on each cupcake and top with sliced strawberries.

Nutrients per cupcake: Calories: 160, Total Fat: 6 g, Sat. Fat: 3 g, Carbs: 28 g, Fiber: 3 g, Sugars: 22, Protein: 4 g, Sodium: 85 mg, Cholesterol: 10 mg

 

http://www.cleaneatingmag.com/Recipes/Recipe/Chocolate-Sour-Cream-Cupcakes.aspx