Chocolate-Cream Cheese Cupcakes

By pattie_d

Ingredients

• 1/2 of an 8-ounce packagefat-free cream cheese, softened
• 1/4 cup frozen egg product, thawed
• 1/3 cup granulated sugar
• 1/3 cup miniature semisweet chocolate pieces
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 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 plain low-fat granola

Details

Servings 18
Adapted from diabeticlivingonline.com

Preparation

Step 1

Line 18 muffin cups with paper bake cups; set aside.
Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each. Sprinkle with granola.

Bake in a 350 oven for 25 to 30 minutes or till 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.