HG's Death by Chocolate Cupcakes
The brand-new HG cookbook, "Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World," hits stores this week. To celebrate, here are two of Lisa Lillien's favorite to-die-for chocolate recipes from the book. You'll FLIP for 'em!
HG's Death by Chocolate Cupcakes
(Calories per cupcake: 108; fat: 2-1/2g; sodium: 239mg; carbs: 19g; fiber: 1g; sugars: 12g; protein: 2g)
Ingredients:
2 tablespoons semisweet mini- chocolate chips
2 (25-calorie) packets diet hot cocoa mix
2 cups moist-style chocolate cake mix (half of an 18-1/4-ounce box)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 teaspoon Splenda no-calorie sweetener (granulated)
1/8 teaspoon salt
Directions:
Place chocolate chips and the contents of both cocoa packets in a heat-resistant container. 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. Makes 12 servings.
HG's Death by Chocolate Cupcakes
(Calories per cupcake: 108; fat: 2-1/2g; sodium: 239mg; carbs: 19g; fiber: 1g; sugars: 12g; protein: 2g)
Ingredients:
2 tablespoons semisweet mini- chocolate chips
2 (25-calorie) packets diet hot cocoa mix
2 cups moist-style chocolate cake mix (half of an 18-1/4-ounce box)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 teaspoon Splenda no-calorie sweetener (granulated)
1/8 teaspoon salt
Directions:
Place chocolate chips and the contents of both cocoa packets in a heat-resistant container. 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. Makes 12 servings.
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