Source: dLife

Lower-carb chocolate cupcakes with a creamy frosting.

Servings

Cupcakes
2 cup white whole wheat flour (or almond flour)
6 tbsp butter
0.12 tsp cream of tartar
1 tsp vanilla extract
5 eggs , separated
2 tsp low sodium baking powder
5 tbsp unsweetened cocoa powder
1 cup SPLENDA® No Calorie Sweetener, granulated

Frosting
8 oz Cheese, mascarpone , or cream cheese
2 cup half & half (have extra to thin and make more spreadable if needed)
1 fat & sugar free vanilla instant pudding mix (one package)
1 cup heavy whipping cream
2 SPLENDA® No Calorie Sweetener packets

Cupcakes
1 To make the cupcakes: Preheat oven to 325 F degrees. Whip egg whites with cream of tartar until stiff.
2 In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla and Splenda., beat until mixed.
3 Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.
4 Add 1 cup of flour and fold lightly. Add remaining flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
5 Fill paper muffin cups in muffin tin about half full. Bake at 325 F about 15 to 20 minutes, until cracked on top.
Frosting
1 To make the frosting: Blend cream cheese in food processor or with electric mixer until smooth. Add half and half and mix again briefly.
2 Add pudding mix and Splenda and mix well. Add more half and half by 1/2 teaspoonfuls if needed.

--Frosting makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat. --Chocolate pudding mix can be used to make the frosting chocolate instead of vanilla. --You can also use a blend of Splenda and sugar to make these low-sugar instead of sugar-free.