Cheesecake and Chocolate Cupcakes
- Number of Servings: 12
Ingredients
1 cup + 2 tbsp sugar free devil's food cake mix, such as a the kind by pillsbruy3/4 cup fat free cream cheese
1/4 cup fat-free liquid egg substitute 1/3 cup truvia1 drop vanilla extract3/4 cup club soda
1/4 cup raw cocoa nibs (adds a nice crunch and texture, works to accent the sweetness of the cupcake, but if you want you can just use chocolate chips)
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.)
Serving Size:�makes 12 cupcakes
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.)
Serving Size:�makes 12 cupcakes
Nutritional Info Amount Per Serving
- Calories: 97.1
- Total Fat: 3.2 g
- Cholesterol: 2.6 mg
- Sodium: 256.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g
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