In the interest of trying to add a little fiber and moisture into a plain old cake mix, this recipe uses UNSWEETENED applesauce in place of the liquid and about half the fat. The topping goes together quickly and removes any need for frosting. Cupcakes seem to work best for this, as the topping can sometimes cause the center of an entire cake to sink a bit.
Chocolate Applesauce Cupcakes
1 package chocolate cake mix, 2 layer size--I prefer the "fudge" variants over devils food, but any chocolate variety will do
3 T oil
2 eggs
2 c unsweetened applesauce (or a 15 oz can or jar if not homemade)
Topping
2 T sugar
1 T butter, softened
1/2 c chopped walnuts
1/2 c miniature or regular semisweet chocolate chips
1. Combine the cake mix, eggs, oil and applesauce and beat for 3 minutes.
2. Spoon the batter into cupcake liners in a standard muffin pan.
3. Cream the sugar and butter and stir in the nuts and chocolate chips. Sprinkle evenly over the cupcake batter.
4. Bake at 350 degrees 18 to 20 minutes. Remove from pans to cool.
Makes 20 to 24.
No comments:
Post a Comment