White Hot Chocolate Cupcakes

I found this recipe in one of my Betty Crocker newsletter emails and pinned it on Pinterest. They were SO good I made them again for St. Patty's day and added green food dye to the batter and white chocolate. These are HIGHLY recommended..but also HIGHLY addictive!! ENJOY!

White Hot Chocolate Cupcakes

 

Ingredients:

* 14oz. white chocolate baking bars

* 1 box of white cake mix

* water, oil and eggs called for in the cake recipe on the box

* 12 large marshmellows, cut in half

Directions:

1. Prepare cake as directed on box.

2. Microwave 4oz. of white chocolate in the microwave in 30 second intervals (stirring). Stir into the cake batter.

3. Evenly distribute batter between 24, muffin tin lined, cupcakes.

4. Bake as directed on box of cake mix. Cool 5 minutes in muffin tins.

5. Remove from tin and cook on rack until completely cool.

6. Microwave remaining 10oz. in 30 second intervals until completely melted and smooth.

7. Dip cupcake tops in white chocolate. Arrange dipped cupcakes on a cookie sheet and refrigerate about 10 minutes.

8. Set oven control to broil, line cookie sheet with parchment (I used foil), and arrange marshmellows sticky side down. Broil 1-2 minutes or until golden brown. Let stand 2-3 minutes.

9. Slide one marshmellow onto each cucpake.

10. Sprinkle with cocoa powder.

11. VOILA!

12. St. Patty's day version.

Breakdown (per cupcake) 6WWPP:

235 calories

10g fat

161mg Sodium

33g carbs

0g fiber

3g protein

Fresh Zucchini Muffins

This recipe comes from my favorite low carb/diabetes cookbook, Eat What You Love by Marlene Koch. We got to go to the farmer's market last week and we had some zucchinis leftover, so I thought, why not try out this recipe AND my new grater that the fabulous Emily G. got me! :-) Thanks again for the b-day present, it worked great!! So here's the recipe!

Fresh Zucchini Muffins

Ingredients:

* 1 cup grated zucchini

* 1/2 cup low-fat buttermilk

* 1 large egg

* 1 large egg white (3 T. of liquid egg white works)

* 1 tsp. vanilla extract

* 1 cup all-purpose flour

* 1/2 cup white whole wheat flour

* 2/3 cup Splenda granulated sweetener

* 2 T. light brown sugar

* 1 tsp. baking soda

*2 tsp. baking powder

* 1 1/2 tsp. ground cinnamon

* 3/4 tsp. ground nutmeg (I used pumpkin pie spice)

* 1/4 cup shortening

Directions:

1. Preheat oven to 375. Lightly spray 12 muffin cups lined with muffin liners.

2. In a medium bowl, stir together the zucchini, buttermilk, egg and egg white, and vanilla extract.

3. In a large bowl, combine both flours, splenda, brown sugar, baking soda and powder, cinnamon and nutmeg (or pumpkin pie spice). Using your fingers or knives, cut shorting into mixture until thoroughly incorporated. Make a well in the center.

4. Pour in zucchini mixture and stir until the dry ingredients are moistened.

5. Spoon batter evenly into muffin tins, filling each cup 2/3 full. Bake 12-15 minutes or until the center springs back when lightly touched. Cool 5 minutes before removing to wire rack.

6. ENJOY

Breakdown:

120 calories

16 carbs

2 sugars

5g fat

1.5 saturated fat

3g protein

1g fiber

20mg cholesterol

210 mg sodium

***3 WWPP***

Easy Muffins--lizzy original

So HG suggests using boxed devil's food cake mix + 1 can pureed pumpkin. A couple years ago when I tried WW I found a pumpkin cookie recipe that was spiced cake mix + pureed pumpkin, so I thought I would combine the 2 ideas to create pumpkin muffins!

Ingredients:
* 1 box Duncan Heins Spiced Cake Mix
* 1 can pureed pumpkin

Directions:
1. Spray 12 muffin tins until well coated.

2. Mix the cake mix and pumpkin until completely blended.

3. Scoop mixture evenly between the 12 tins.

4. Bake at 400 degrees for about 15-20 minutes. (Make sure to keep an eye on them so they don't burn)

5. Let cool and then enjoy!


*I store in an airtight container in the fridge to keep them fresh.

Each muffin is 5 WW PointsPlus.

HG Monkey Business (Monkey Bread/Feet)

***So I made this recipe again. I cut the crescent dough into 6 rows and 8 columns..for 48 little squares..I then used a mini-muffin tin to create 12 mini muffins at 2points EACH!! WOOOOO!

Ok, so I changed some things around from the original recipe, which you can find HERE, but this recipe is absolutely amazing. Hungry Girl may just be a god of some sort! I LOVE IT!!

HG Monkey Feet

Ingredients:

* 2 tbsp. Truvia, divided

* 2 tsp. cinnamon, divided

* 2 tbsp. light whipped butter or light buttery spread (I use Smart Balance Light)

* 2 tbsp. sugar-free pancake syrup (Hungry Jack butter flavored)

* 2 tbsp. brown sugar (not packed)

* 1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

* 1/2 tsp. baking powder

Directions:

1. Preheat oven to 350 degrees.

2. Mix 1 tbsp. Truvia and 1 tsp. cinnamon in a large bowl or container. Set aside.

3. Spray six cups of a muffin pan with nonstick spray, and set pan aside as well.

4. Place a small pot on the stove, but do not heat it. Add butter, syrup, brown sugar, 1 tbsp. Truvia, and 1 tsp. cinnamon. Leave this on the unheated stove, to be melted and mixed later on.

5. Roll out the dough on a clean dry surface, and sprinkle evenly with baking powder. Gently smooth baking powder into the sheet with your fingers.

6. Cut (pizza slicer works easiest) dough sheet widthwise into six strips equal in size. Cut each strip into four squares (I messed up this time and accidenty did 7 (not sure why 7) and I liked it better because they were smaller balls, so try it th is way too!). Roll each square into a ball, for a total of 24 dough balls.

7. Place 12 dough balls in the bowl with the Splenda-cinnamon mixture. Lightly toss to coat, and then place them gently in the muffin pan, with four dough balls in each of three cups. No need to press the dough balls into the pan -- just let them fall naturally. Repeat with remaining dough balls, so that each of the six muffin cups contains four coated dough balls. Set aside.

8. Bring the small pot on the stove to medium heat. Stirring frequently, heat just until butter has melted and contents are mixed well. Evenly spoon the butter mixture over the dough balls.

9. Bake in the oven for 15 - 20 minutes, or until puffy and firm.

10. Once out of the oven I let cool about 2 minutes and then flipped the pan upside down on a plate to allow to cool another 5 minutes.

Serving Size: 1 "muffin" (1/6th of recipe)
Calories: 154
Fat: 7.5g
Sodium: 369mg
Carbs: 21g
Fiber: 0.5g
Sugars: 6.5g
Protein: 2g

PointsPlus™ value 4*

Hungry Girl Red Velvet Insanity Cupcakes

This is an AWESOME recipe! I made these for a fourth of July party and they were a hit! The recipe comes from Hungry Girl's book, 200 Under 200: 200 Recipes Under 200 Calories.

Each cupcake has 4 WWPP points, and it is worth every point!!

(When I took the pics to go with this I doubled the recipe, the actual recipe only yields 12-14 cupcakes)

Ingredients:
For cupcakes:
*1 cup moist-style devil's food cake mix
*1 cup moist-style yellow cake mix
*Two 25-calorie packets diet hot cocoa mix
*1/2 cup fat-free liquid egg substitute
*1/4 cup mini semi-sweet chocolate chips, divided
*1 tbsp. red food coloring (I actually didn't have enough, so that is why the cake isn't quite as red as it should be)
*1 tsp. Splenda No Cal granulated sweetener
*1/8 tsp. salt
For Frosting:
*6 tbsp. marshmallow creme
*6 tbsp. fat free cool whip, thawed
*1/4 cup fat-free cream, room temperature
*1 tbsp. Spenda No Cal granulated sweetener



Directions:

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip. Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.


3. In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.


4. Add 1/2 cup boiling water.


5. Mix until cocoa mix dissolves.


6. Add 1 cup cold water and mix well. Pour mixture into a bowl. Add cake mixes.


7. Add egg substitutes, remaining chocolate chips, food coloring, Splenda and salt. Whisk about 2 minutes until smooth and blended. **note: batter will be very thin, but that is ok!


8. Line 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups.


9. Bake in the oven for 15-20 minutes. Cupcakes will look shiny when done.

10. Allow cupcakes to cool completely, then evenly distribute frosting over tops. (In this case I added 4th of July sprinkles for the party!)

Crazy-Crumbly Super-Yummy Coffee Cakes by Hungry Girl

I LOVE HUNGRY GIRL! This may well be one of the BEST recipes for something sweet with barely any points I have EVER made or eaten!! YUUUUUUMMM-o! Only 3 pointsplus per muffin!!

This recipe can be found in Hungry Girl 200 under 200 on page 206.

Crazy-Crumbly Super-Yummy Coffee Cakes

Ingredients:

For cupcakes:

*2 cups moist-style yellow cake mix

*3/4 cup fat-free/reduced-fat sour cream

*1/4 cup fat-free liquid egg substitute

*1/4 cup sugar-free calorie-free hazelnut syrup (I used apple sauce instead)

*1 teaspoon cinnamon

For Crumb Topping:

*1 cup bran

*2 tbsp. + 2 tsp. egg beaters

*2 tbsp. + 2 tsp. sugar free applesauce

*2 tbsp. Splenda No Calorie Sweetener (granulated)

*2 tsp. brown sugar (not packed)

*2 tsp. cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. To make the crumb topping, grind bran in a food processor/blender (In this case I grounded it) to a breadcrumb-like consistency.

3. Transfer crumbs to medium bowl and add all of the other topping ingredients. Use fork or similar tool to break up mixture into crumbles and set aside.

4. In a large mixing bowl, combine all of the cupcake ingredients. Stir until blended and free of lumps.

5. Line 12 muffin cups in a pan with baking cups, and/or spray with nonstick spray. Evenly distribute cake mixture among the 12 cups. Evenly top each cupcake with crumb mixture.

5. Bake in oven about 15-20 minutes or until toothpick passes the test. Allow cupcakes to cool before removing from pan.

6. Makes 12 servings..YUMMY!

Breakdown:

per 1 muffin: 3WWPP

118 calories

2g fat

196mg sodium

24g carbs

2.5g fiber

11g sugar

2.5g protein

Chocolate-Chocolate Chip Muffins

This recipe is brought to you by the book:

Ingredients:

* 1 chocolate-fudge cake mix (I used chocolate)

* 1 small box chocolate instant pudding

* 3/4 cup water

* 3 eggs

* 1/4 cup applesauce

* 1/4 cup vegetable oil

* 1/4 tsp. almond extract (I used vanilla)

* 3/4 cup chocolate chips, frozen

1. Preheat oven to 350 degrees.

2. Mix together cake mix, pudding, water, eggs, applesauce, oil, and extract until smooth.

3. Stir in chocolate chips last.

4. Fill cups 3/4 full.

5. Bake 20-25 minutes or until done when passing the toothpick test.

6. (optional) Share with friends!