Chocolate-Sour Cream Cupcakes

Ingredients

1 1/3 cup Atkins 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 tablespoon vegetable oil
1 tablespoon vanilla extract
2 teaspoons chocolate extract

Method

Heat oven to 350 degrees. Grease two 6-cup muffin tins. In a large bowl, whisk bake mix, sugar substitute and cocoa powder. In another bowl, combine eggs, sour cream, water, oil, vanilla and chocolate extracts.

Add liquid mixture to dry mixture; mix just until combined. Divide batter in prepared tins. Bake 20 minutes, until pick inserted in center comes out clean. Cool cupcakes in tins 10 minutes, invert onto a wire rack to cool completely.

Yield

12 Servings


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