Whether it’s a full-sized cupcake with a smear of frosting or a one-bite, mini-sized pastry, these treats offer sweet satisfaction without the full-sized calorie count. Readers sent in an array of recipes for this month’s contest, but a slight twist on an old standby caught the fancy of our judges.
8 ounces cream cheese, softened
1 1/3 cups sugar, divided, plus additional for sprinkling
Dash plus 1/2 teaspoon salt
1 cup chocolate chips
1 1/2 cups flour
1 teaspoon baking soda
1/4 cup cocoa powder
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
1/4 cup chopped peanuts
Preheat oven to 350 degrees. Line cupcake pans with papers. Beat cream cheese, egg, 1/3 cup sugar and dash salt in small bowl until well blended. Fold in chocolate chips. In large bowl, stir together 1 cup sugar, 1/2 teaspoon salt, flour, baking soda and cocoa powder. Blend in oil, vinegar, vanilla and 1 cup water. Fill cupcake papers one-third full with cocoa batter. Top with heaping teaspoon of cream cheese mixture. Sprinkle with sugar and chopped peanuts. Bake 30 minutes. Remove from pans and allow to cool completely on cooling rack.
Servings: 24. Serving size: 1 cupcake. Per serving: 179 calories, 2.4 g protein, 8.9 g fat, 22.7 g carbohydrates, 1 g dietary fiber, 135 mg sodium, 15.4 g sugars, 18 mg cholesterol
Dee Longe, Navarro County Electric Cooperative