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Chocolate-Cream Cheese Cupcakes

Chocolate-Cream Cheese Cupcakes

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  • Prep 20 mins
  • Bake 25 mins
  • Carb Grams Per Serving: 27

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 Per Serving:

PER SERVING: 166 cal., 5 g total fat (1 g sat. fat), 1 mg chol., 62 mg sodium, 27 g carb. 3 g pro.

Diabetic Exchanges

Fat (d.e): 1; Starch (d.e): 1; Other Carb (d.e): 1