- 1 package (about 16 ounces) sugar-free chocolate cake mix
- 1 cup water
- 3/4 cup cholesterol-free egg substitute
- 1/3 cup canola oil
- 2 tablesoons natural creamy peanut butter
- 1/2 (8-ounce) container thawed frozen fat-free whipped topping
- 1 ounce slivered almonds, toasted*
- 12 sugar-free butter-toffee hard candies, lightly crushed**
- 1/4 cup mini semisweet chocolate chips
Preheat oven to 325°F. Spray 48 mini (1 3/4-inch) muffin cups with nonstick cooking spray.
Combine cake mix, water, egg substitute, and oil in large bowl; beat with electric mixer at low speed 30 seconds or until moistened. Beat at medium speed 2 minutes. Spoon heaping tablespoon batter into each prepared muffin cup.
Bake 10 to 12 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 5 minutes. Remove to wire racks; cool completely.
4Meanwhile, microwave peanut butter in small microwavable bowl on HIGH 20 to 30 seconds or until slightly melted. Place whipped topping in medium bowl. Fold peanut butter into whipped topping until well combined. Cover and refrigerate until ready to use. Combine almonds, crushed candies and chocolate chips in small bowl; set aside.
Top each cupcake evenly with whipped topping mixture and chocolate chip mixture.
*Note: To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minute or until golden brown, stirring frequently
**Note: To crush candy, place in a sealed plastic bag. Use rolling pin or meat mallet to crush candies.
Yield: 48 mini cupcakes. Serving size: 2 mini cupcakes.
Nutrition Facts Per Serving:
Calories: 132, Carbohydrates: 20 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 172 mg, Fiber: 1 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.