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Mexican Chocolate Cupcakes  (Not yet rated)

Hot, chocolate cupcakes drizzled with marshmallow creme and chocolate syrup.

Cal: 145 Fat: 3g Carbs: 27g Protein: 3g Fiber: 1g
More Nutrition...

Original recipe serves 18

Ingredients (serves 18)

½ 2x 3x Reset

  • 1/2 teaspoon almond extract
  • 1 cup chocolate syrup ; plus 2 tablespoons
  • 1/2 cup cocoa powder ; unsweetened
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 medium egg(s)
  • 1 cup marshmallow creme ; plus 2 tablespoons
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cider vinegar
  • 1/4 cup applesauce
  • 1 tablespoon canola oil
  • In My Kitchen

  • Directions

    Preheat an oven to 350F (175C). Spray one 6 cup and one 12 cup muffin pan with cooking spray. Whisk together sugar, cocoa, baking soda, nutmeg, cinnamon and flour in a medium bowl. In a separate bowl, combine the milk, egg, applesauce, sour cream, cider vinegar, oil, and the almond and vanilla extracts.

    Pour milk mixture into the flour mixture, whisking until just combined. The batter may be a bit lumpy. Do not overmix. Spoon into the prepared muffin cups. Bake for 14 to 15 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Invert the pans onto cooling racks. Remove the pans, allowing the cupcakes to cool for at least 5 minutes.

    Right before serving, cook chocolate syrup in a small pan over low heat for 1 to 2 minutes or until warmed through, stirring occasionally. Place cupcakes upside down on plates. Spoon about 1 tablespoon of chocolate syrup and 1 tablespoon of marshmallow creme over each cupcake. Recipe makes 18 cupcakes.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 144.7
    Total Sugars: 11.7g
    Carb.: 26.7g
    Fiber: 1.3g
    Total Fats: 2.7g
    Cholesterol: 13.5mg
    Protein: 3.1g
    Sodium: 101.1mg

    *Data provided by USDA

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