Fudge Berry Cupcakes Recipe

Fudge Berry Cupcakes
Fudge Berry Cupcakes
Fudge berry cupcakes and are rich, diabetic friendly treat.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ¾ c sugar or sugar substitute
  • ½ c water
  • 3 oz bittersweet chocolate, chopped
  • 2 egg yolks
  • 1 tsp vanilla extract
  • ½ c unsweetened cocoa powder
  • ⅓ c all purpose flour
  • ¼ tsp baking powder
  • 5 egg whites

Frosting ingredients

  • 2 oz frozen light whipped dessert topping, thawed
  • 1 c fresh berries


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Add the sugar and water in a medium saucepan and stir over medium-low heat until the sugar dissolves and mixture almost boils.
  3. Stir in the chocolate until melted. Remove from heat.
  4. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks. Stir in the vanilla and set aside.
  5. In a medium bowl, stir together the cocoa powder, the flour and baking powder.
  6. Stir in the chocolate-egg yolk mixture until smooth.
  7. In a large bowl, beat the egg whites until stiff peaks form.
  8. Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites.
  9. Spoon the mixture into prepared muffin tin.
  10. Bake for 13 to 15 minutes, or until a skewer inserted into the center comes out clean. Cool in tray for 5 minutes then transfer to a wire rack to cool.
  11. To make the frosting, dice up the berries and fold into the whipped dessert topping.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.
  13. Nutritional facts at