Chocolate Love
2 WW Points each
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-mon-apr-29-2024-06-11-43-gmt-0700-pacific-daylight-time-high.png?enable-io=true&enable=upscale&crop=1525%2C2032%2Cx0%2Cy0%2Csafe&width=727&height=969)
Makes 8
2/3 cup of all purpose flour
1 1 /2 tsp of baking powder
1/3 cup of unsweetened cocoa powder
¼ tsp salt
1 large egg
¼ cup of fat free plain Greek Yogurt
1 tbsp of unsweetened applesauce
1 tsp of vanilla extract
½ cup of zero calorie sweetener, I used Lakanto Monkfruit
1/3 cup of water
4 squares of sugar free semi-sweet baking bar, I used Lily’s
Mix flour, salt, powder and cocoa in a large bowl. In a medium bowl whisk remaining ingredients except chocolate. Add egg mixture to flour mixture. Whisk until smooth.
Place 8 silicone cup cake molds, in a cupcake tin, grease, and fill about 2/3rds each with batter.
Bake 20 minutes at 350 degrees.
When completely cool, microwave chocolate with 1 tbsp of water, 20 seconds, stir, 15 seconds, stir until completely melted. Frost top of each cake. Refrigerate until set
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-mon-apr-29-2024-06-12-26-gmt-0700-pacific-daylight-time-high.png?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=418&height=557)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-mon-apr-29-2024-06-12-35-gmt-0700-pacific-daylight-time-high.png?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=418&height=557)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-mon-apr-29-2024-06-12-54-gmt-0700-pacific-daylight-time-high.png?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=418&height=557)
![](https://primary.jwwb.nl/public/i/y/c/temp-tqiicegtiozrhymabgem/pasted-image-mon-apr-29-2024-06-13-08-gmt-0700-pacific-daylight-time-high.png?enable-io=true&enable=upscale&crop=480%2C640%2Cx0%2Cy0%2Csafe&width=418&height=557)
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