Chocolate Cupcake

[6 Fuelings: 1 Fueling, 1/3 Condiment, 1/2 Fat]*add 1 Condiment if you use 2 Tbls Redi-whip

INGREDIENTS:

6 Chocolate Anti-Oxidant shake (Any Chocolate fueling would work)
1/2 cup coconut milk (1 Condiment)
1/4 cup water
1/4 teaspoon Baking Powder (1/2 Condiment)
1/2 teaspoon baking soda (1/2 Condiment)
6 Tablespoon Light Cream Cheese (3 Fat)
3 eggwhites, whisked 'til  frothy

DIRECTIONS:
~Preheat oven to 350°F. Line a standard muffin pans with cupcake liners.
~In mixing bowl, combine Chocolate shake, baking powder and baking soda, coconut milk and water. Beat until combined. Cream and blend cream cheese into batter.
~Fold in whisked Eggwhites.
~Divide batter evenly into 6 muffin liners.
~Bake cupcakes for 15 minutes.
~Refrigerate for up to 2 days OR Freeze extras in an airtight Tupperware container.
* Variations--if you can have the ~Chocolate chip softbake(contains soy) use 1 packet of the softbake mixed with remaining ingredients for a Chocolate Chip muffin.
~For Cinnamon Cream Cheese Swirl Cake Muffin: sift out the cream cheese bits; set aside. Exchange Cinnamon Cream Cheese Swirl Cake for the Chocolate Shake and mix with the ingredients listed above.
~In a small prep bowl combine sifted bits with 15 chopped pecans (3 Fat) and 1/2 teaspoon Cinnamon (1 Condiment), 1 pkt Stevia (1 Condiment)

JD😎2017
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