Chocolate-Sour Cream Cupcakes
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.



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Servings: 12
Prep Time: 15 mins
Total Time: 35 mins
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Ingredients
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    1   
    cooking spray for greasing the muffin pan
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    1 1/3  cups 
    soy flour, sifted
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    1   teaspoon 
    baking powder
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    1 1/4  cups 
    granular sugar substitute (sucralose)
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    1/3  cup 
    unsweetened cocoa powder
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    6   
    large eggs
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    8   ounces 
    sour cream
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    1/4  cup 
    water, cold
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    2   tablespoons 
    canola oil
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    2   teaspoons 
    chocolate extract
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    1   tablespoon 
    vanilla extract

Directions
1.
Preheat oven to 350 degrees F. Grease a 12-cup muffin pan with oil spray.
2.
In a large bowl, combine soy flour, sugar substitute, and cocoa powder.
3.
In another large bowl, whisk together eggs, sour cream, water, oil, chocolate and vanilla extracts. Add wet ingredients to dry ingredients, mixing with a wooden spoon until just combined.
4.
Divide batter in prepared muffin pan and bake 15 to 20 minutes, until toothpick inserted in center of a cupcake comes out clean. Cool cupcakes in pan for 5 minutes.
5.
Using a thin metal spatula, loosen and remove the cupcakes and place them on a wire rack to cool completely.
Tip:

1.
For an easier way to get cupcakes, add cupcake wrappers to the muffin pan.
Nutrition information
Per Serving: cal. (kcal) 154, Fat, total (g) 11, fiber (g) 2, pro. (g) 7, Percent Daily Values are based on a 2,000 calorie diet
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