A: Our Chocolate Cupcakes with Whipped Cream Frosting have 38% few calories, 65% less sat fat, 47% less sugar, than a standard recipe. They’re rich and moist without any butter. A big swirl of creamy vanilla frosting tastes heavenly yet saves on calories compared with typical buttercream. How sweet it is! Work time: 15 minutesTotal time: 40 minutesServes: 8 Ingredients 1 1/4 c all-purpose flour3/4 c granulated sugar1/4 c unsweetened cocoa powder1 tsp baking soda1/8 tsp salt1/2 c water1/2 c fat-free plain yogurt1/4 c vegetable oil1/4 c unsweetened applesauce1 egg white1/2 tsp instant coffee, dissolved in 2 tbsp hot water1 1/2 tsp vanilla extract1/2 c + 2 tbsp heavy cream2 oz reduced-fat cream cheese (Neufchatel)1/4 c confectioners’ sugar2-3 drops red food coloring (optional) [sidebar] Directions

  1. HEAT oven to 350°F. Line 8 cups of a standard muffin tin or spray with oil.
  2. MIX flour, granulated sugar, cocoa, baking soda, and salt in bowl with fork.
  3. COMBINE water, yogurt, oil, applesauce, egg white, coffee, and 1 teaspoon of the vanilla extract in large bowl. Beat with an electric mixer until combined and smooth. Slowly add the flour mixture and beat until smooth.
  4. FILL muffin cups with batter. Bake until wooden pick inserted in center of each cake comes out clean, 20 to 25 minutes. Cool completely.
  5. BEAT cream, cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract in bowl with electric mixer until thick and stiff. Stir in food coloring, if using. Spread about 2 tablespoons on top of each cupcake. if not serving immediately, store cupcakes in refrigerator. NUTRITION (per serving) 326 cal, 5 g pro, 42 g carb, 2 g fiber, 16.5 g fat, 6.5 g sat fat, 251 mg sodium. “I love this quick and simple recipe. The taste was incredible. The frosting was smooth and easy to spread without being sugary sweet. It made for a bakery-perfect cupcake!"—Rose    Have delicious foods and eat them, too, with the Flat Belly Diet. Order your copy today!