Raspberry Chocolate Cupcakes Weight Watchers Recipes

Steps:

• Mix all together by hand or you may use a mixer.
• Bake at 350°F in mini muffin tins for 30-35 minutes.

Steps:

• Preheat oven to 350 degrees F. Line muffin pans with Reynolds® StayBrite® Baking Cups.
• Stir together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and milk to the butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.
• Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.
• Bake about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
• Use a small paring knife to remove a cone-shape piece of cupcake, going down only about one-third to one-half of the way into the cupcake. Fill each with 1 teaspoon preserves. Top with the removed portion of the cupcake, then with Raspberry Frosting and fresh raspberries.
• Raspberry Frosting: Beat cream cheese and butter in a large mixing bowl with an electric mixer on medium to high speed until light and fluffy. Gradually add powdered sugar, beating until smooth. Gently fold in raspberry preserves.

Steps:

• Preheat oven to 450°.
• Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside.
• Melt butter in a small saucepan over low heat.
• Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt.
• Remove from heat; add 1/2 cup cocoa, stirring until smooth.
• Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes.
• Gradually add chocolate mixture to egg mixture, beating until smooth.
• Add flour, beating until blended. Stir in vanilla.
• Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte.
• Bake at 450° for 8 to 10 minutes or until edges are set and center is soft.
• Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates.
• Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth.
• Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.

Steps:

• Preheat oven to 350ºF.
• Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape.
• Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more.
• Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes.
• Cool on a wire rack for 10 minutes.
• Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely.
• Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries.
• (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.).