Fleur de Sel is a special salt with an earthy, delicious flavor that perfectly complements the sweet caramel-cheese frosting.
1 cup flour,
1/3 cup unsweetened cocoa,
1 teaspoon baking soda,
2/3 cup sugar,
1/4 cup butter, softened,
1/2 cup egg substitute,
1 teaspoon vanilla,
1/2 cup skim milk,
1 1/4 ounces semi-sweet chocolate, finely chopped,
1 1/2 cups water,
1/3 (8 oz.) package fat-free cream cheese,
1/3 (8 oz.) tub fat-free whipped topping,
2 tablespoons + 2 teaspoons caramel sauce, fat-free,
2 tablespoons + 2 teaspoons sugar substitute
- In a small bowl, sift together the flour, cocoa, baking soda, and salt.
- Beat sugar and butter in a bowl at medium speed until combined. Add egg and vanilla, beating well. Add flour mixture and milk alternately to sugar butter mixture, until combined. Fold in chocolate.
- Add batter into silicone petite muffin tray. Place the roasting rack in pot and set the pan on the rack. Add 1½ cups of water to the pot. Set OVEN to 350°F for 15 minutes, checking after 10 minutes. Cover and cook until a toothpick inserted in center come out clean. Remove tray and let cool.
- Beat cream cheese and caramel in a mixing bowl until soft. Add whipped topping and gently fold in, scraping down sided till combined. Top each cupcake with 2 tsp of frosting, a drizzle of fat-free caramel sauce (optional), and a pinch of Fleur de Sel.
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