HG's Double-Decker Fudgy Cheesecake Cupcakes

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Serving Size: 1 cupcake (1/12th of recipe)
Calories: 153
Fat: 4.5g
Sodium: 312mg
Carbs: 25g
Fiber: 0.5g
Sugars: 15.5g
Protein: 4.5g

PointsPlus® value 4*

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Ingredients

  • One 8-oz. tub fat-free cream cheese, room temperature
  • 1/4 cup fat-free liquid egg substitute 
(like Egg Beaters Original)
  • 1/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
  • 1 drop vanilla extract
  • Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix
  • 3/4 cup club soda
  • 1/2 cup mini semi-sweet chocolate chips

Preparation

Step 1

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking liners.

In a medium bowl, combine cream cheese, egg substitute, sweetener, and vanilla extract. With an electric mixer set to medium speed, beat until smooth.

In a large bowl, whisk cake mix with soda until smooth.

Evenly distribute cake mixture among the lined cups of the muffin pan. Smooth out the mixture with the back of a spoon.

Evenly distribute cream-cheese mixture among the cups. Sprinkle with chocolate chips.

Bake until a toothpick inserted into the center of a cupcake comes out mostly clean, 24–26 minutes. (Make sure the chocolate cake layer is cooked through.)

Allow to cool completely. Enjoy! (P.S. Refrigerate leftovers.)

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