Servings: 32 Servings
Calories: 170kcal
A lighter make-over of a classic American dessert -- the black bottom cupcake.
Equipment
- Mini Muffin Tin
Ingredients
- 1 - ½ cups Granulated sugar
- 2 tablespoons Instant espresso granules
- ⅔ cup Cocoa powder - unsweetened
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Water
- 1 cup Jack Daniels Whiskey
- ⅔ cup Applesauce - unsweetened
- 2 tablespoons White vinegar
- 4 teaspoons Vanilla extract
- 16 oz Cream cheese - non-fat
- 1 cup Powdered sugar - sifted
- 2 whole Eggs
Optional Toppings
- 1-2 tablespoons Pecans (chopped) or Mini Chocolate Chip Morsels
Instructions
- Preheat oven to 350 degrees F.
- Combine all dry ingredients.
- Combine water, applesauce, vinegar, whiskey and vanilla.
- Add this wet mixture to dry ingredients and whisk until well blended.
- In a stand mixer with a paddle attachment, beat the cream cheese on medium until smooth.
- Add powdered sugar and eggs to the cream cheese and beat again until combined. Set aside this "stuffing mixture."
- Grease mini muffin tins with cooking spray or mini muffin liners
- Using a small scoop fill the muffin tins.
- Spoon 2 Tablespoons of cream cheese stuffing mixture on top of the chocolate batter.
- Optional: Evenly sprinkle each cupcake with chocolate chips or pecans.
- Bake for 15-20 minutes or until toothpick comes out clean.
Video
Spa Index Kitchen Notes
We did not use and thus did not calculate the nutrient data for chocolate chips or pecans, so adjust accordingly.
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Nutrition
Serving: 1 Serving | Calories: 170 kcal (9%) | Carbohydrates: 30 g (10%) | Protein: 4 g (8%) | Fat: 2.5 g (4%) | Sodium: 240 mg (10%) | Fiber: 2 g (8%)