In Michigan, for the first time in a long time, we have been blessed with unseasonably warm weather in November. Last week it reached 70 degrees on several days, which is pretty much unheard of around here. I have been snowed in on Thanksgiving before! Well, needless to say…it isn’t lasting, it is biting cold and windy today with a chance of snow and I really just want to curl up in my warm bed with a good book or movie and do a whole lot of nuthin’! How is everyone else out there in WW land? Throw me some feedback on temps in your area, well unless you live in the sunny and warm south, then just lie to me please…
Chocolate-Filled Mini Vanilla Cupcakes
2 Points Plus (1 Point-old system)
48 Servings
These mini cupcakes are the perfect portion-controlled sweet treat.
Ingredients
18-1/4 oz unprepared white cake mix
1 c water
1/3 c unsweetened applesauce
3 large eggs
1 c dry chocolate pudding mix, prepared with 2% milk
1/2 c semi-sweet chocolate chips
1/2 c fat-free cream cheese
Instructions
Preheat oven to 350°F. Line 48 mini muffin cups with paper liners.
To make cupcakes, beat together cake mix, water, applesauce and eggs at low speed for 30 seconds; beat on medium speed for 2 minutes more. Spoon batter into lined cupcake cups.
Bake cupcakes for 5 minutes. Drop a teaspoon of pudding into the center of each cupcake. Bake for 13 minutes more and cool for at least 30 minutes.
To make icing, create a double boiler: Boil water in a small saucepan and then reduce heat to simmer. Put chocolate chips in a small metal bowl and set bowl over simmering water; stir until chocolate melts. Remove from heat and stir in cream cheese; blend until smooth.
Top each cooled cupcake with 1 teaspoon of icing.
Yields 1 cupcake per serving.
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