Fruity Chocolate Truffle Cakes

Yield: 24

Ingredients

• 1 (18.25 ounce) box chocolate fudge cake mix*
• 6 tablespoons raspberry jam, melted
• 1 (16 ounce) can vanilla frosting
• 1/4 cup vegetable oil
• 1 small zucchini, shredded
• 1/2 cup pasteurized egg substitute

Instructions

1. Heat oven to 350 degrees F.
2. In bowl, beat cake mix, oil and egg substitute and 1 1/3 cups water for 30 seconds. Increase speed; beat 2 minutes more. Stir in zucchini.
3. Divide batter among cupcake liners placed in two 12-well muffin pans.
4. Bake for 15 minutes or until done. Let cool.
5. In bowl, combine frosting and 2 tablespoons jam. Pipe frosting mixture onto cupcakes.
6. Drizzle remaining jam over cupcakes.
7. Garnish with raspberries, if desired, then serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.