Chocolate-Sour Cream Cupcakes Recipe

Name: Chocolate-Sour Cream Cupcakes
Prep time: 15M
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 1.33 Whole Grain Soy Flour; 1.25 Sucralose Based Sweetener (Sugar Substitute); 0.33 Cocoa Powder (Unsweetened); 1 Baking Powder (Straight Phosphate, Double Acting); 0.25 Salt; 6 Egg (Whole); 8 Sour Cream (Cultured); 2 Vegetable Oil; 0.25 Tap Water; 2 Vanilla Extract

6.2g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8.6g

Protein

11.7g

Fat

2.1g

Fiber

166.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 1/3 cup Whole Grain Soy Flour
1 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
0 1/3 cup Cocoa Powder (Unsweetened)
1 tsp Baking Powder (Straight Phosphate, Double Acting)
0 1/4 tsp Salt
6 large Egg (Whole)
8 oz Sour Cream (Cultured)
2 tablespoon Vegetable Oil
0 1/4 cup Tap Water
2 tsp Vanilla Extract

DIRECTIONS

Preheat oven to 350°F. Grease a 12-cup muffin pan with oil spray.
In a large bowl, combine soy flour, sugar substitute, cocoa powder, baking powder and salt. Blend to combine.
In another large bowl, whisk together eggs, sour cream, water, oil, vanilla. Add wet ingredients to dry ingredient, mixing with a wooden spoon until just combined.
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. Using a thin metal spatula, loosen and remove the cupcakes and place them on a wire rack to cool completely.

For an easier way to remove the cupcakes add paper cupcake liners to the pan.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.