Well, these Skinny Chocolate Donut Muffins were a happy accident. And I’m not going to be cliche and say something like, “A donut and a cupcake walked into a bar and nine months later . . .” But then again, I will say, “This was a happy accident.” I recently moved from Plano to Ft. Worth, which – for those of you who are not Texas residents – is only a 45 minute drive, but regardless, I was wildly unorganized during the whole move. I once told myself that I would grow up to be an adult who went to a store that only sold boxes, and I would buy boxes and write on those boxes, “Kitchen” and “Master Bedroom,” to make my future life easier, more clear. But nope, I just wrapped my junk up in old shopping bags and exposed drawers and told the movers, “Welp . . . hope nothing breaks, but if it does . . . my fault.”
Anyway, my donut tin mysteriously went missing during the move. And again . . . my fault. But that made the morning I woke up craving chocolate-glazed donuts a very difficult one. Until I found cupcake holders.Here are some baking goodies that you need if you’re making Skinny Chocolate Donut Muffins:
- Donut Ingredients:
- 1/2 cup all-purpose flour (200 calories)
- 3.5 tablespoons Truvia
- 1/4 cup Hershey's Special Dark Chocolate cocoa powder, unsweetened (40 calories)
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract (3 calories)
- 1.5 tablespoons liquid egg-beaters or egg-whites (12 calories)
- 3 tablespoons fat-free sour cream (30 calories)
- 2 tablespoons unsweetened almond milk (4 calories)
- 2 tablespoons I Can't Believe It's Not Butter, "Lite" (80 calories)
- Glaze Ingredients:
- 2 tablespoons powdered xylitol (25 calories)
- 3/8 tablespoon unsweetened almond milk (1 calorie)
- Splash of butter or vanilla extract
- Preheat oven to 375F.
- Combine all dry ingredients in one bowl using a hand-mixer. Exclude glaze.
- Combine all wet ingredients in another bowl using a hand-mixer. Exclude glaze.
- Add liquid ingredients to dry ingredients little by little, mixing on low speed after each addition.
- Lightly grease 3 cupcake holders and place them in a cupcake tin.
- Divide batter by three and bake for about 20 - 24 minutes.
- While baking, mix together all ingredients for glaze. If you have xylitol, but it is not in powder form, simply blend it for 1 - 2 minutes.
- Once baked through, heat glaze in microwave for 10 - 15 seconds, or until glaze is warm and thin.
- Pour over donutcakes and serve!