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Chocolate Cheesecake Cupcake Chocolate cake combined with cheesecake . . . yummmm.
Make some for your Valentine. Or make other delicious chocolate recipes from Tastes & Treasures cookbook.

Chocolate Cheesecake Cupcakes
One 8-oz. tub fat-free cream cheese, room temperature
1/4 cup fat-free liquid egg substitute
1/3 cup Splenda No Calorie Sweetener (granulated)
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

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. Refrigerate leftovers.


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

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.

Thanks to Hungry Girl for the statistics.
Posted by Ruth at 5:28 AM No comments: Labels: Arizona Cheesecake, chocolate chips, Tastes and Treasures A Storytelling Cookbook of Historic Arizona
