Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing for #SundaySuppers
PIN IT!Happy Sunday friends! First of all, can you believe it’s already Sunday? I’m still in shock Thanksgiving weekend flew by so fast. But, when you work two jobs and all day on the holiday, time seems to fly by a little quicker. I hope you all had a wonderful holiday, ate tons of food and are now ready to tackle Christmas! I may not have time to decorate, but I’m in a seriously festive mood already. To keep with that, I wanted today’s #SundaySupper’s dish to reflect my happy holiday heart. So I whipped up mini dark chocolate cakes with mint chocolate chip icing for two!
Isn’t that just the cutest little thing? Perfectly portioned for one, you can finally enjoy a dessert you don’t have to share. The dark chocolate cake is absolutely incredible and is made with 50% less fat than regular cakes (thanks to some applesauce!) Paired with my favorite low-fat cream cheese icing, this dessert is completely guilt-free.
This week’s theme was to create something from the heart for the victims of Hurricane Sandy. To me, you can’t bake without putting a little piece of you into what you make. Plus, there’s something so comforting and nostalgic about it, at least for me. My mom spends the entire holiday season making thousands of cookies for our family, to make them happy. When someone bakes something for me, I can’t help but smile and feel all warm and cozy inside.
Couldn’t you just see yourself sitting next to a roaring fire in cozy pjs eating one of these next to the one you love?
Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves 2.
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients:
For the cake:
- 1/2 cup all purpose flour
- 1/4 cup + 2 tablespoons white sugar
- 3 tablespoons melted dark chocolate
- 3 tablespoons unsweetened dark cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- Dash of salt
- 2 tablespoons egg beaters (or about 1/2 egg)
- 1/4 cup brewed coffee (I used Green Mountain’s Dark Magic)
- 1/4 cup 1% milk
- 2 tablespoons unsweetened applesauce
- Low-fat cream cheese icing (minus the vanilla)
- Green food coloring
- 1/3 teaspoon peppermint extract
- 2 tablespoons chopped chocolate chips
Directions:
- Preheat oven to 350 degrees F. Grease two ramekins with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk the flour, sugar, cocoa, baking soda, baking powder and salt together until combined. Add in the egg beaters, applesauce, milk, melted chocolate and coffee and mix until smooth. The batter should be thin, so don’t worry!
- Pour the mixture evenly into the two ramekins. Bake for about 25 – 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Meanwhile, mix the icing, peppermint extract and green food coloring together. Frost each cake with icing and then sprinkle with chopped chocolate chips.
Nutritional information per ramekin:
Fat: 8 grams
Carbohydrates: 45 grams
Fiber: 3 grams
Protein: 8.5 grams
Weight Watchers Points: 7
Check out all the favorite meals by our Sunday Supper Contributors to bring to friends in need:
- Orange Rolls from That Skinny Chick Can Bake!!!
- 12-Grain Buttermilk Pancake Mix from What Smells So Good
- Cranberry Bread from Home Cooking Memories
- Pork Chop Casserole from In the Kitchen with Audrey
- Basic Lasagna from Fast Food 2 Fresh Food
- Italian Sausage and White Bean Bake from Girlichef
- Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
- Turkey and vegetable pasta bake from Gotta Get Baked
- Baked Salmon with Cucumber Salad from The Urban Mrs.
- Enchilada Pasta Casserole from Dinners Dishes and Desserts
- King Ranch Chicken Casserole from Daily Dish Recipes
- Spaghetti Pizza Bake from Small Wallet Big Appetite
- Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
- Cabbage Koftas from Soni’s Food
- Bowtie Marinara with Goat Cheese from Family Foodie
- New England Clam Chowder from The Meltaways
- 3-Bean Chili Borracho from La Cocina de Leslie
- Italian Wedding Soup from Hezzi-D’s Books and Cooks
- Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
- Creamy Tomato Soup with Grilled Cheese “Croutons” from Damn Delicious
- Corn Basil Handpies from Vintage Kitchen Notes
- Manhattan Clam Chowder from Noshing with the Nolands
- Comforting Broccoli Cheese Soup from Juanita’s Cocina
- San Antonio Chicken Tortilla Bake from The Weekend Gourmet
- Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
- Simple Southern Red Potato Salad from Mama Mommy Mom
- Homemade Chicken Soup from Daddy Knows Less
- New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
- Bread in a Jar from Pippi’s in the Kitchen
-
Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP
- Pound Cake Loaf from Magnolia Days
- Fall Apple Pie from Cravings of a Lunatic
- Dairy-free Marble Cake {Marmorkuchen} from Galactopdx
- Mini Dark Chocolate Cakes with Mint Chocolate Chip Icing from The Realistic Nutritionist
- Orange Pound Cake from Basic n Delicious
- Shannon @ moveeatcreate.wordpress.com
helped me out a lot. I hope to give something back and aid others
like you helped me.