Choc It to Me!

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*

HG Alternative: If made with an equal amount of granulated white sugar in place of Splenda, each cupcake will have 172 calories, 30g carbs, and 21g sugars (PointsPlus® value 5*).

Combine chocolate cake with cheesecake, and you've got one indulgent treat! Just make sure the item you're about to chomp on is one of THESE guilt-free cupcakes, not some fatty cupcake calorie bomb...

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

Directions:
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.)

MAKES 12 SERVINGS

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.