Chocolate-Sour Cream Cupcakes

Recipe Ingredients

1 1/3 cups	146g / 5.1oz	Atkins Bake Mix
1 1/4 cups	247g / 8.7oz	Granular sugar substitute
1/3 cup	36g / 1.3oz	Unsweetened cocoa powder
6 cups	1188g / 41oz	Eggs (large)
8 oz	227g	Sour cream
1/4 cup	59ml	Cold water
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Vanilla extract
2 teaspoons	10ml	Chocolate extract

Recipe Instructions

Heat oven to 350 degrees. Grease two 6-cup muffin tins. In a large bowl, whisk bake mix, sugar substitute and cocoa powder. In another bowl, combine eggs, sour cream, water, oil, vanilla and chocolate extracts.

Add liquid mixture to dry mixture; mix just until combined. Divide batter in prepared tins. Bake 20 minutes, until pick inserted in center comes out clean. Cool cupcakes in tins 10 minutes, invert onto a wire rack to cool completely.

This recipe yields 12 servings.

Carbohydrates: 8 grams

Net Carbs: 6 grams

Fiber: 2 grams

Protein: 5 grams

Fat: 38 grams

Calories: 169

Description:

"These delicious cupcakes are taste best when freshly made. If you like, serve topped with sweetened whipped cream."

Source:
Atkins Cookbook at http://atkinscenter.com

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