Devil’s Food Cupcakes with Almond-Mocha Topping on Raspberry Sauce

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NUTRITION ANALYSIS (per serving)

Calories 173

Total Fat 4.0 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.0 g

Monounsaturated Fat 2.0 g

Cholesterol 0 mg

Sodium 198 mg

Carbohydrates 31 g

Fiber 2 g

Sugars 18 g

Protein 2 g

Dietary Exchanges: 2 carbohydrate, 1 fat

Whether it’s a special occasion or you just want to make someone feel special, this decadent-looking dessert will bring smiles…and compliments!

Serves 24; 1 cupcake, 1 tablespoon plus 2 teaspoons sauce, and 1 tablespoon plus 2 teaspoons topping per serving

Cooking spray

Cupcakes

1 18.25-ounce box devil’s food cake mix

1 2.5-ounce jar baby food pureed prunes

1 cup strong coffee, or 1 cup water plus 2 teaspoons instant coffee granules

3 large egg whites

2 tablespoons canola or corn oil

Sauce

2 12-ounce packages frozen unsweetened raspberries, thawed

1/2 cup sugar

1 1/2 tablespoons cornstarch

1 teaspoon vanilla extract

Topping

2 teaspoons instant coffee granules

2 teaspoons water

8 ounces frozen fat-free whipped topping, thawed in refrigerator

2/3 cup sliced almonds, dry-roasted

Preheat the oven to 325°F, or as directed on the package. Lightly spray two 12-cup muffin pans with cooking spray.

In a large mixing bowl, combine the cupcake ingredients. Follow the package directions for beating the batter and baking and cooling the cupcakes.

Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Boil for 1 to 1 1/2 minutes, or until thickened, stirring frequently. Remove from the heat. Let cool completely, about 20 minutes. Stir in the vanilla.

In a medium bowl, stir together the coffee granules and water until the coffee is dissolved. Fold in the whipped topping until well blended. Cover and refrigerate until needed.

For each serving, spread 1 tablespoon plus 2 teaspoons raspberry sauce on a dessert plate, top with a cupcake, spoon 1 tablespoon plus 2 teaspoons whipped topping mixture over the cupcake, and sprinkle with about 1 1/2 teaspoons almonds.

Cook’s Tip: When shopping for cake mix, read the Nutrition Facts labels and choose a product with 0 grams of trans fat. You can refrigerate any leftovers from this recipe for up to 48 hours or freeze them for later use. Keep the cupcakes, the sauce, and the whipped topping in separate airtight containers.

This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other recipes in American Heart Association cookbooks, available from booksellers everywhere, and at deliciousdecisions.org.