Hopp Diva's Blog

HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

Chocolate Porter Cup Cakes March 29, 2012

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 ramona@lowfatdivablog.com

Chocolate Ganache

 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.

Moist and delicious chocolate porter cup cakes, dipped with a creamy low fat chocolate ganache

 

 
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