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- 1/2 8 ounce package fat-free cream cheese, softened
- 1 1/3 cups sugar
- 1/4 cup refrigerated or frozen egg product, thawed
- 1/3 cup miniature semisweet chocolate pieces
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup water
- 1/3 cup cooking oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1/2 cup low-fat granola
1. Line 18 muffin cups with paper bake cups; set aside.
2. In a small mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add 1/3 cup of the sugar and the egg product. Beat on medium speed for 1 minute or until smooth. Stir in the semisweet chocolate pieces; set aside.
3. In a large mixing bowl combine remaining 1 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of the cream cheese mixture over each. Sprinkle with granola.
4. Bake in a 350 degrees F oven for 25 to 30 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack. Makes 18 cupcakes.
- cal. (kcal) 166,
- Fat, total (g) 5,
- chol. (mg) 1,
- sat. fat (g) 1,
- carb. (g) 27,
- pro. (g) 3,
- sodium (mg) 62,
- Starch () 1,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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