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