Raspberry Chocolate Cupcakes - Weight Watchers®

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
15 mins
Cook
15 mins

Adapted from Weight Watchers® Quick Italian Favorites - they callled them "tortes" to be fancy but they look like cupcakes to me. Only 4 FLEX points per serving for these gooey treats. And did I mention QUICK?

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 450°.
  2. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
  3. Melt butter in a small saucepan over low heat.
  4. Add 1/4 cup preserves and the half–and–half, stirring with a whisk until preserves melt.
  5. Remove from heat; add 1/2 cup cocoa, stirring until smooth.
  6. Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
  7. Gradually add chocolate mixture to egg mixture, beating until smooth.
  8. Add flour, beating until blended. Stir in vanilla.
  9. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
  10. Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
  11. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
  12. Combine 2–1/2 tablespoons preserves and 1–1/2 teaspoons water in a small microwave–safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
  13. Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.