Chocolate Crinkle Cupscakes, desserts 1 cup granulated sugar 1/2 cup cocoa 1 teaspoon vanilla extract 2 egg whites, slightly beaten 1/2 cup all purpose flour 1/4 cup finely chopped walnuts Heat oven to 350 degrees F. Line small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups. In medium saucepan over low heat, melt spread. Add sugar, stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg whites; stir to blend. Stir in flour and walnuts. Fill muffin cups three-fourths full with batter. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. |
