Devil’s Food Cupcake Split

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Servings: 12 servings Difficulty: Advanced
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Rich, moist chocolate cupcakes split and layered with creamy yogurt, fresh banana, and warm hot fudge
Devil's Food Cupcake Split recipe image

These Devil’s Food Cupcake Splits offer a lighter twist on a classic indulgence. The cupcakes themselves are incredibly moist, thanks to the addition of prune puree and egg substitute, delivering a deep chocolate flavor without feeling heavy. Split in half, they are transformed into a sophisticated dessert sandwich. A scoop of nonfat vanilla yogurt provides a cool, tangy contrast to the rich cake, while fresh banana slices add natural sweetness and texture. Finished with a drizzle of warmed hot-fudge sauce, this dish balances decadence with freshness. It is an elegant yet simple way to serve chocolate lovers, perfect for potlucks or a special weekend treat.

Devil's Food Cupcake Split recipe image
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Devil’s Food Cupcake Split

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 217

Description

These Devil's Food Cupcake Splits offer a lighter twist on a classic indulgence. The cupcakes themselves are incredibly moist, thanks to the addition of prune puree and egg substitute, delivering a deep chocolate flavor without feeling heavy. Split in half, they are transformed into a sophisticated dessert sandwich. A scoop of nonfat vanilla yogurt provides a cool, tangy contrast to the rich cake, while fresh banana slices add natural sweetness and texture. Finished with a drizzle of warmed hot-fudge sauce, this dish balances decadence with freshness. It is an elegant yet simple way to serve chocolate lovers, perfect for potlucks or a special weekend treat.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Coat twelve 2 3/4-inch muffin tin cups with nonstick cooking spray.
  3. In a large mixing bowl, whisk together water, egg substitute, prune puree, and vanilla extract until smooth.
  4. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to the wet ingredients.
  5. Mix just until combined; do not overmix.
  6. Divide batter evenly among the prepared muffin cups.
  7. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, slice each banana into rounds.
  10. Once cool, slice six cupcakes horizontally in half to create tops and bottoms.
  11. Place a cupcake bottom on each of six plates.
  12. Top each bottom with a 1/3-cup scoop of nonfat frozen vanilla yogurt.
  13. Layer half of the sliced bananas over the yogurt.
  14. Drizzle 2 tablespoons of warmed hot-fudge chocolate sauce over the bananas.
  15. Top with the remaining cupcake halves to create a sandwich.
  16. Serve immediately. Freeze any remaining cupcakes wrapped securely for up to one month.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 217kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 2.2g12%
Cholesterol 28mg10%
Sodium 262mg11%
Total Carbohydrate 42.6g15%
Dietary Fiber 1.1g5%
Sugars 17.9g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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