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      Devil's Food Cupcakes with Almond-Mocha Topping on Raspberry Sauce, 1/14/14

      Alexis Sims

      American Heart Association


      Serves 24: 1 cupcake

      Description

      Whether it's a special occasion or you just want to makesomeone feel special, this decadent-looking dessert will bring smiles andcompliments!

      Ingredients

      Cooking spray

      Cupcakes
      1 18.25-ounce box devil's food cakemix
      1 2.5-ounce jar baby food pureed prunes
      1 cup strong coffee, or 1 cup water plus 2 teaspoons instant coffee granules
      3 large egg whites
      2 tablespoons canola or corn oil

      Sauce
      2 12-ounce packages frozenunsweetened raspberries, thawed
      1/2 cup sugar
      1 1/2 tablespoons cornstarch
      1 teaspoon vanilla extract

      Topping
      2 teaspoons instant coffee granules
      2 teaspoons water
      8 ounces frozen fat-free whipped topping, thawed in refrigerator
      2/3 cup sliced almonds, dry-roasted

      Cooking Instructions

      Preheat the oven to 325F, or asdirected on the package. Lightly spray two 12-cup muffin pans with cookingspray.

      In a large mixing bowl, combine the cupcake ingredients.Follow the package directions for beating the batter and baking and cooling thecupcakes.

      Meanwhile, in a medium saucepan, stir together theraspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring toa boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened,stirring frequently. Remove from the heat. Let cool completely, about 20minutes. Stir in the vanilla.

      In a medium bowl, stir together the coffee granules andwater until the coffee is dissolved. Fold in the whipped topping until wellblended. Cover and refrigerate until needed.

      For each serving, spread 1 tablespoon plus 2 teaspoonsraspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 11/2 teaspoons almonds.

      Nutritional Analysis PerServing

      Calories Per Serving 173
      Total Fat 4g
      Saturated Fat 1g
      Trans Fat 0
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 2g
      Sodium 198mg
      Carbohydrates 31g
      fiber 2g
      Sugar 18g
      Protein 2g

      Dietary Exchanges
      2 carbohydrate, 1 fat

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