Diabetic Friendly
Preheat oven to 350. Line twenty four 2 1/2 inch muffin cups with paper or foil bake cups, set aside.
In a bowl mix flour, cocoa powder, baking soda, and 1/2 teaspoon salt. In large bowl mix sugar and canola oil; beat with electric mixer until combined. Add egg product, vanilla, and 1/2 teaspoon peppermint extract, beating until combined. Alternately add flour mixture and buttermilk to beaten mixture, beating after each addition until combined.
Divide batter among prepared muffin cups, filling half full. Bake 15 minutes or until tops of cupcakes spring back when lightly touched. Cool 5 minutes in muffin cups on a wire rack. Remove from cups; cool.
In medium bowl fold 1 teaspoon peppermint extract and about 12 drops of green food coloring into whipped topping. Transfer topping to pastry bag fitted with small round tip. Using straw, poke hole in center of each cooled cupcake. Insert tip of pastry bag into each hole; squeeze to fill with filling (stop when you see filling coming out of hole).
In small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) 30 seconds or until smooth, stirring every 10 seconds. Spoon or pipe a button of chocolate in center of each cupcake, covering hole in center. Place mint candy in chocolate on each cupcake. Let stand 30 minutes or until chocolate sets.
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Serving Size: 1 Serving (55g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 189 | ||
Calories from Fat: 143 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 3331.3mg | 115 % | |
Potassium 69.6mg | 2 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 9.9g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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