Double chocolate cupcakes with amaretto sauce
Bring on the amaretto! Wendy came over to join in the cupcake making fun :) I had everything laid out and ready to go for my double chocolate cupcakes with amaretto sauce.
Here is the recipe for the cupcakes.
Double chocolate cupcakes
1 cup whole wheat flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated splenda mix for baking
1/4 cup unsweetened apple sauce
1/2 cup egg substitute or 4 egg whites
1 teaspoon vanilla
2 tablespoons skim milk
2 tablespoons half and half
2 ounces dark (70 percent cocoa) chocolate, finely chopped plus a little extra for shaving
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.
Place splenda and apple sauce in a large bowl; beat with a mixer at medium speed until well combined. Add egg substitute and vanilla, beating well. Add flour mixture and milks alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes tooth pick inserted in center comes out clean.
While the cupcakes are cooking it's time to make the amaretto sauce!
Amaretto chocolate sauce
1/3 cup half and half
2/3 cup milk chocolate chips
1/3 cup amaretto
Bring half and half to a boil in a saucepan, add chocolate chips and stir constantly until melted. Remove from heat and pour in amaretto, stir until incorporated. Place in the refrigerator to let it cool (about 20 minutes).
Once the cupcakes are cool enough so you don't burn yourself trying to eat one :) Poke a few holes in the center of them (I use a skewer) and pour the amaretto sauce into the holes letting it overflow and cover the cupcakes. Take some leftover dark chocolate squares and using a vegetable peeler shave some chocolate on top of the cupcakes.
Sit back and enjoy!
oh so tasty!!