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.
Return to Atkins Recipes