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Chocolate-Cream Cheese Cupcakes

Yield: 18 cupcakes
Prep 20 mins Bake 25 mins
Chocolate-Cream Cheese Cupcakes
Ingredients
  • 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
Directions

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.

Nutrition Facts (Chocolate-Cream Cheese 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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