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46 Calorie Chocolate Cupcake Bites

Remember a little while ago I discussed how fat is “in”? This is technically a trend I’m on board with, but I’d like to issue a word of caution. Fats have more than twice the calories per gram as compared to carbs and protein. If you’re eating it with gusto, the scale will be a’creepin.

The first day of class with my high schoolers I’d present this scenario. If I eat three Big Macs a day and NOTHING ELSE, will I a)gain weight, b)lose weight), or c) stay the same. Almost every student in the class would guess A (while snickering like, Mrs. Boyd is an idiot). It would always shock them when I explained how the answer is B. Now I’d go on to say that my health would suffer, not to mention my moods, energy levels, and appearance. By and large, if you’re eating less calories than you’re burning, you will lose weight.

So that’s the thing – we’re all trying to find the right combination of foods that keep us at that even keel of “staying the same” (or losing, at times) while feeling full, feeling energized, and staying healthy. Today’s recipe is for chocolate cupcakes bites. The fact that they contain 46 calories is so astounding I put it in the title. How can they be so “light”? NO FAT – and very little processed sugar. I generally stay away from packaged food described as “light” because they’re crammed with artificial stuff; that’s the beauty in these little guys! The perfect after dinner snack (and after lunch, and maybe even after breakfast). Warning – if dusting with powdered sugar you MUST SERVE THEM IMMEDIATELY. The powdered sugar sinks in and disappears. If making to bring somewhere I’d frost them instead of dusting.

46 Calorie Chocolate Cupcake Bites

Makes 33 mini cupcakes or 17 regular

1 c. water

1 c. pitted dates

3/4 c. unsweetened cocoa powder

2 oz (scant 1/2 c.) bittersweet chocolate chips

1/3 c. brown sugar

3 eggs

1 tsp. vanilla

3/4 tsp. baking soda

1/2 tsp. kosher salt

1/3 c. all purpose flour

Powdered sugar for dusting

1. Preheat oven to 325 degrees.

2. Combine water and dates in a small sauce pan. Bring to boil.

3. Transfer mixture (once it begins to boil) to food processor or blender. Add cocoa and chocolate chips. Pulse to combine.

4. Let mixture cool about five minutes while measuring the rest of your ingredients. Add sugar, eggs, and vanilla and process about five to ten seconds to combine.

5. Add baking soda, salt and flour and pulse to just combine.

6. Fill muffin tin with liners and divide batter evenly into tin, filling each hole 3/4 of the way full.

7. Bake in the center of the oven for 15 minutes (about 20 minutes for regular sized cupcakes).

8. Let cool about two minutes in pan and remove to wire rack to cool completely.

9. Once completely cooled (or just prior to serving), dust with powdered sugar. Alternately, whip up a half-batch of this ridiculously amazing chocolate frosting.

Each cupcake is 46 calories with 1 gram fat