CHOCOLATE PORTER CUPCAKES
12oz. Porter Beer or you can use chocolate espresso stout or a chocolate ale – yummmm
½ cup No Fat ½ & ½
3 Tablespoons Canola Oil
2 Tablespoons No Fat Vanilla Yogurt
1 Tablespoon vanilla extract
¾ cup Egg Beaters
¾ cup unsweetened dark cocoa (Hershey)
¾ cup no fat sour cream
2 cups white sugar
2 ½ cups flour
1 ½ teaspoons baking soda
Preheat oven to 350 degrees. Spray 24 regular muffin cups/tins with Pam. In a large mixing bowl, combine all the liquid ingredients. In separate bowl, whisk all the dry ingredients. Gradually add the dry ingredients to the wet. Divide the batter among the muffin cups/tins. Bake 17 minutes (depending on oven) or until risen and set in the middle (toothpick comes out clean but still tender) Cool before removing from the tins. Make a chocolate ganache and dip tops of cakes in.
Enjoy! For comments/questions email me firstname.lastname@example.org
In sauce pan bring 2/3 cup of No Fat ½ & ½ to a boil. In a bowl place 9 ounces of chopped white/semi sweet baking chocolate. When ½ & ½ is boilling, remove from heat, add 6 tablespoons of no fat sweetened condensed milk and 2 teaspoons of Blue Bonnet Lite. Whisk until combined. Pour over chocolate, wait 5 minutes before whisking the chocolate and cream mixture. Whisk until chocolate is very smooth. I also add about 3 Tlb of dark chocolate cocoa powder. Chill until mixture has firmed enough to spread or dip the tops of your cup cakes. You can also drizzle it over a cake (don’t chill as long). If ganache is too firm, you can lightly warm the mixture over very low heat to get the consistency you want. Be sure to whisk the ganache after chilling before you use it.