3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/2 cup water
3 ounces bittersweet or semisweet chocolate, chopped
2 egg yolks
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/4 teaspoon baking powder
5 egg whites
1/4 container of an 8-ounce container frozen light whipped dessert topping, thawed
1 cup fresh raspberries, blackberries, and/or blueberries
1. Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.
2. In a medium saucepan, stir together sugar and water. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
3. In a medium bowl, stir together cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Fill muffin cups 2/3 full with batter.**
4. Bake for 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
5. To serve, top cupcakes with whipped topping and berries. Makes 18 cupcakes.
*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.
Nutrition Analysis: same as above except; 79 cal., 11 g carb., 7 g sugar
** If using a sugar substitute only fill muffin cups about 1/2 full.