Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. whole wheat flour | ||
| ¾ c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee baking soda | ||
| ¼ tsp. Hy-Vee salt | ||
| ⅓ c. Hy-Vee cocoa powder | ||
| ¼ c. Hy-Vee canola oil | ||
| 1 (2.25 oz) container baby food prunes | ||
| 1 ½ c. Splenda sugar blend, divided | ||
| ⅔ c. Hy-Vee skim milk | ||
| 1 tsp. Hy-Vee white vinegar | ||
| ¼ c. Hy-Vee half-and-half | ||
| 2 oz. unsweetened chocolate, chopped | ||
| ½ tbsp. Hy-Vee unsalted butter |
Things To Grab
Directions
- Preheat oven to 350 degrees.
- Place whole wheat flour, all-purpose flour, baking soda, salt, cocoa powder, oil, prunes, 1 cup sugar blend, milk and vinegar in mixing bowl. Mix until well-blended with electric mixer.
- Line muffin tins with paper liners or bake in silicone muffin cups.
- Fill cups 3/4 full with batter.
- Bake for 20 minutes. Remove from oven and cool.
- To prepare ganache, heat half-and-half and remaining 1/2 cup sugar blend in a small saucepan over medium-high heat just until it begins to boil.
- Turn off heat and add unsweetened chocolate. Whisk thoroughly until chocolate is melted.
- Add butter and stir until smooth.
- Dip the tops of the cupcakes into the ganache.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 130mg
- Total Carbohydrates: 34g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Health 2010.