Prep 30 mins
Cook 30 mins
Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.
- Heat oven to 350 degrees.
- In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
- Remove from heat and stir in vanilla.
- In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
- Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
- Quickly add cocoa mixture and beat 20 seconds until just blended.
- In a small bowl, combine flour and baking powder.
- Fold into egg white mixture, one fourth at a time.
- Spray 12 regular muffin cups with vegetable cooking spray.
- Divide batter evenly between muffin cups.
- Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
- Remove from oven and cool on wire rack for 10 minutes.
- Run a knife around edge of cupcakes to loosen.
- Remove cupcakes and cool on wire rack.
- Invert onto serving plate.
- Garnish each with a little whipped cream and a strawberry, if desired.
I am rating 4 stars because I changed a bit. I used cream of tartar beaten with the egg whites and baking soda with the flour. I did not spray the pan. They stuck a bit but came out ok. I just mixed the cocoa with the flour and folded it all in together. They were very tasty and I will be making them for my boy's 3rd birthday. Thanks for helping me stick to the diet!
Quite tasty. I used ww pastry flour and regular unsweetened cocoa. And I doubled the recipe. Sure glad I did...they went very fast. Mine didn't fall. We topped them with a light vanilla frosting. It did increase the calories a bit but still each treat ended up being under 100 calories! Will make again!
These cupcakes are great, especially for the low calories per serving (about 50 cals - I used a really great resource called Recipe Analyzer at http://caloriecount.about.com/cc/recipe_analysis.php)!! I also used unsweetened cocoa powder and found that ey tasted sweet enough even when eaten plain. I didn't have baking powder, so I googled "baking powder substitute" and found one that involved baking soda and cream of tartar. I also didn't use the blender to blend in the rest of the ingredients beyond the first step after I formed the stiff egg white peaks the first time, but they turned out great anyway. I couldn't believe how light and fluffy they were, nor that a recipe with such simple ingredients came out at such a low cal count! The cupcakes did deflate a little bit as the other reviewers mentioned, but not very much. Also, I microwaved half of the batter in the plastic container that I used to mix the ingredients - it came out great that way, too! It actually resulted in a mini-cake with easier cleanup. I'll definitely be making these again and again.