This recipe comes from the Betty Crocker Diabetes Cookbook (2012 version).  The cupcakes are so tasty that our neighbor gave me a hard time about breaking Keitel’s special diet. But no! They are simply that yummy.

Cupcake Ingredients

• 1 1/2 oz bittersweet baking chocolate (3 squares from 4-oz bar), finely chopped
• 6 tablespoons unsweetened dark baking cocoa
• 1/2 teaspoon instant espresso coffee powder or granules
• 1/2 cup fat-free (skim) milk
• 3/4 cup white whole wheat flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup fat-free egg product
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 tablespoons canola oil
• 2 teaspoons vanilla

Glaze Ingredients

• 2 teaspoons fat-free (skim) milk
• 1 tablespoon unsweetened dark baking cocoa
• 1 oz fat-free cream cheese (from 8-oz package)
• 1/3 cup powdered sugar
• 1/8 teaspoon vanilla
• Pinch salt
• 1/4 oz bittersweet baking chocolate (1/2 square from 4-oz bar), grated
• 1 tablespoon crushed pistachios

Directions

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.

In small bowl, add 1 1/2 oz chocolate, 6 tablespoons cocoa and the espresso powder; set aside. In small microwavable measuring cup, microwave 1/2 cup milk uncovered on High (100%) 30 seconds or until steaming but not boiling. Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.

Meanwhile, in medium bowl, stir flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat egg product with electric mixer on medium speed 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in oil and 2 teaspoons vanilla. Beat about one-third of the flour mixture and about one-half of the chocolate mixture at a time alternately into sugar mixture on low speed until blended.

Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool 5 minutes; remove from muffin cups to cooling rack. Cool completely before glazing.

In small bowl or microwavable custard cup, heat 2 teaspoons milk uncovered on High (100%) about 10 seconds or until hot. Stir in 1 tablespoon cocoa until smooth; set aside.

In separate small bowl, stir cream cheese until smooth. Stir in cocoa mixture until blended. Stir in powdered sugar. Stir in vanilla and salt until mixture is smooth and shiny.

Spoon about 1 teaspoon glaze over each cupcake; spread to edge with back of spoon. Sprinkle about 1/4 teaspoon grated chocolate and crushed pistachios over each glazed cupcake.

Nutrition per serving:

• 170 Calories
• 2 Carbohydrate Choices
• Elliecoo Rating: ★★★★★