Chocolate Banana Cupcakes with Whipped Caramel Cream

These can be made two ways.  The ones I made today are made with less sugar and contain no milk.  You save on carbs, calories and sugar.  They are delectably yummy.  The whipped cream is flavored with a touch of caramel. Not too sweet. Light and fluffy.  I am very happy with these. The cake itself came out dense and moist and very chocolaty.  I used Dutch process cocoa for them.  Very good stuff.

The only substitutions is the sugar and the milk. So I will put the original ingredients in parentheses next to my modified ingredients for you to use if you wish.

Chocolate Banana Cupcakes

• 1 3/4 cups (245 grams) all-purpose flour
• 1 cup Splenda Sugar Blend or (2 cups sugar)
• 3/4 cup (75 grams) Dutch process cocoa powder
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 large eggs 
• 2 bananas, mashed
• 1 cup (240 ml) warm water 
• 1/2 cup (120 ml) unsweetened almond milk or (1/2 cup milk)
• 1/2 cup (120 ml) canola or corn oil 
• 1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.

Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Allow to cool completely and then frost with Whipped Caramel Cream.

Read  http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j for the complete nutrition analysis.  Using the sugar and milk adds an additional 10 grams of carbs and sugars and 30 calories per cupcake.

Whipped Caramel Cream

• 1/4 cup cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy whipping cream
• 1 tablespoon white sugar
• 2 teaspoons of caramel topping

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.

Dissolve gelatin by microwaving for 2 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Pipe or plop on the top of the cooled cupcake.  I drizzled some additional caramel and topped with walnut pieces.

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Read more: http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j