Double Chocolate Fudge Cups

by Wendy Harrison

Makes 6 servings

3          squares Baker’s Semi-Sweet Baking Chocolate

1          Tbsp canola oil

1/3       cup unsweetened cocoa powder

4          large egg whites

½         cup firmly packed brown sugar

4          Tbsp thawed Cool Whip Lite whipped topping

Preheat oven to 350.  Microwave chocolate and oil in glass measuring cup on high 1-2 minutes or until completely melted.  Stir in cocoa powder; let stand at least 5 min.

Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 min or until tripled in volume.  Reduce speed to medium low; blend in melted chocolate mixture until well combined.  Spoon batter into 6 paper-lined medium muffin cups.  (muffin cups can be almost full)

Bake 18 min. or until puffed and center is set.  Remove from oven; let stand in pan 5 min.  Serve warm with whipped topping.