Low Fat and Low Cholesterol Chocolate Cupcakes

Total Time
40mins
Prep 20 mins
Cook 20 mins

the salad dressing takes the place of eggs for these

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease or paper-line muffin cups.
  3. In a mixing bowl, combine water, salad dressing and vanilla.
  4. Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
  5. Fill muffin cups two-thirds full.
  6. Bake for 20 minutes, or until cupcakes test done.
  7. Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.

Reviews

(2)
Most Helpful

These were wonderful! I was a little sceptical of using miracle whip in cupcakes but they turned out great. I personally suggest that extra sugar as these are not very sweet. I added a homemade oragnge-chocolate frosting, and they were almost perfect!

creating99 October 19, 2003

Warm out of the oven, these were terrible! They had little taste, except for the overbearing taste of Miracle Whip. I put them in the fridge and made a chocolate frosting, and cold, they were much better. Would stick with a classic recipe next time.

lbj1983 May 04, 2010

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