Preheat oven to 350 degrees.
Prepare 2 cupcake pans. You can line them with paper or spray with non stick cooking spray.
Chop dates into small pieces while you bring your water to a boil, add 1 cup of boiling water to the chopped dates. Add to the dates 1 teaspoon of baking soda and stir well. Set aside.
Add your flour, cocoa and salt to a bowl and stirwell. Set aside.
In your Kitchenaid add your margarine, raw sugar, & Splenda. Mix well. Add egg whites, one at a time. Beat for several minutes.
Add your soaking dates to your sugar mixture, along with all of the liquid.
Add remaining wet ingredients. Mix well.
Add your flour mixture to wet mixture and mix well but do not over beat! (this will make for a tough batter)
Pour your cake mixture into a pourable container and fill your cupcakes 3/4 full.
To the top of your cakes you will add a bit of chopped pecans and a few mini chocolate chips.
Bake for 18 to 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 24|
|Calories from Fat: 50 (37%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0.5mg||0 %|
|Sodium 138.8mg||5 %|
|Potassium 99.1mg||3 %|
|Total Carbohydrate 20.5g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.4g|
|Protein 1.7g||2 %|
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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: 134
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