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Devil’s Food Cupcake Split

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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 217
Dietary: Vegetarian
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
  • Nonstick cooking spray
  • Water
  • Egg substitute
  • Prune puree
  • Vanilla extract
  • All-purpose flour
  • All-purpose flour
  • Granulated sugar
  • Granulated sugar
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Nonfat frozen vanilla yogurt
  • bananas, sliced
  • Nonfat hot-fudge chocolate sauce, warmed
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Coat twelve 2 3/4-inch muffin tin cups with nonstick cooking spray.
  3. 3
    In a large mixing bowl, whisk together water, egg substitute, prune puree, and vanilla extract until smooth.
  4. 4
    Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to the wet ingredients.
  5. 5
    Mix just until combined; do not overmix.
  6. 6
    Divide batter evenly among the prepared muffin cups.
  7. 7
    Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. 9
    While cupcakes cool, slice each banana into rounds.
  10. 10
    Once cool, slice six cupcakes horizontally in half to create tops and bottoms.
  11. 11
    Place a cupcake bottom on each of six plates.
  12. 12
    Top each bottom with a 1/3-cup scoop of nonfat frozen vanilla yogurt.
  13. 13
    Layer half of the sliced bananas over the yogurt.
  14. 14
    Drizzle 2 tablespoons of warmed hot-fudge chocolate sauce over the bananas.
  15. 15
    Top with the remaining cupcake halves to create a sandwich.
  16. 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.

Read it online: https://www.chefs-mate.com/recipe/devils-food-cupcake-split/