Just the right amount of chocolate! Serve these as pictured or top with light whipped topping and sprinkles or fresh fruit.
- 21 oz regular brownie dry mix
- 1/2 cup(s) water
- 1/2 cup(s) unsweetened applesauce
- 2 large egg white(s), lightly beaten
- 1 Tbsp powdered sugar
Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 to 15 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, dust with powdered sugar.
Serving size: 1 cupcake
- Try one of these icing ideas! Chocolate Peanut Butter (adds 1 SmartPoints value) - Combine 1 Tbsp chocolate powdered peanut butter (1 SP) with 2 ¼ tsp water; spread over cupcake and top with a banana slice. Strawberries and Cream (adds 1 SmartPoints value) - Top with 1 1/2 Tbsp light whipped topping (1 SP); top with a strawberry slice. Creamy Chocolate Chip (adds 2 SmartPoints values) - Top with 1 1/2 Tbsp light whipped topping (1 SP); sprinkle with 1 tsp mini chocolate chips (1 SP).