Berry Chocolate Cupcakes

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MAKES: 18 cupcakes

SERVING SIZE: 1 cupcake

COOK TIME: 13 Min

A sweet treat can be part of a healthy diet on occasion. How about trying these Berry Chocolate Cupcakes the next time you're in the mood for something sweet? We're pretty sure they'll become one of your favorite easy low-carb dessert recipes.

What You'll Need:

3/4 cup granulated Splenda
1/2 cup water
3 ounces semisweet chocolate, chopped
2 egg yolks
1 teaspoon vanilla
1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
5 egg whites
2/3 cup (1/4 of an 8-ounce container) frozen light whipped topping, thawed
1 cup fresh mixed berries, such as blueberries, raspberries, strawberries

What To Do:

Preheat oven to 350 degrees F. Line 18 muffin tin cups with paper liners; set aside.
In a saucepan, stir together Splenda and water. Cook over medium-low heat until the Splenda dissolves and mixture almost boils, stirring constantly. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; add vanilla (mixture may be slightly grainy).
In another bowl, stir together flour, cocoa powder, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl with an electric mixer, beat egg whites on medium speed until stiff peaks form. Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixure into remaining egg whites. Fill muffin cups 1/2 full with batter.
Bake for 13 minutes or until tops spring back when lightly touched. Cool on wire rack 5 minutes. Remove from cups and cool completely.
To serve, top cupcakes with whipped topping and berries.