Chocolate-Cream Cheese Cupcakes - Chocolate recipes

Chocolate-Cream Cheese Cupcakes - Chocolate recipes

 

Prep: 20 min. Bake: 25 min. Oven: 350°F
1⁄2 of an 8-oz. pkg. fat-free cream
cheese, softened
1⁄3 cup sugar 1⁄4 cup refrigerated or frozen egg
product, thawed 1⁄3 cup miniature semisweet
chocolate pieces
11⁄2 cups all-purpose flour
1 cup sugar 1⁄ 4 cup unsweetened cocoa
powder
1 tsp. baking powder 1⁄ 4 tsp. baking soda 1⁄ 8 tsp. salt
1 cup water 1⁄ 3 cup cooking oil
1 Tbsp. vinegar
1 tsp. vanilla 1⁄ 2 cup plain low-fat granola

Line 18 muffin cups with paper bake cups; set aside.
In a mixing bowl, beat cream cheese with an electric mixer on medium speed
until smooth. Add the 1⁄ 3 cup sugar and egg product. Beat on medium speed
about 1 minute. Stir in the chocolate pieces; set aside.
In a large mixing bowl, combine flour, the 1 cup sugar, cocoa powder, baking
powder, baking soda, and salt. Add water, cooking 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 cupcake. Sprinkle
with granola.
Bake in a 350°F oven for 25 to 30 minutes or until the tops spring back
when lightly touched. Cool in pans on wire racks for 10 minutes. Remove from
pans; cool thoroughly on racks. Makes 18 servings.