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Chocolate Sour Cream Cupcakes
Ingredients
1 1/3 cups Atkins Quick QuisineTM Bake Mix
1 1/4 cups granular sugar substitute
1/3 cup unsweetened cocoa powder
6 large eggs
8 ounces sour cream
1/4 cup cold water
2 tablespoons vegetable oil
2 teaspoons chocolate extract
1 tablespoon vanilla extract
Directions
1. Preheat oven to 350ºF. Grease a 12-cup
muffin pan with vegetable oil spray.
2. In a large bowl, combine bake mix, sugar
substitute and cocoa powder. In another large
bowl, whisk together eggs, sour cream, water,
oil, chocolate and vanilla extracts.
3. Add wet ingredients to dry ingredient, mixing
with a wooden spoon until just combined. Divide
batter in prepared muffin pan and bake 15 to
20 minutes, until toothpick inserted in center
of a cupcake comes out clean. Cool cupcakes
in pan for 5 minutes. Using a thin metal spatula,
loosen and remove the cupcakes and place them
on a wire rack to cool completely.