Cheesecake and Chocolate Cupcakes

Cheesecake and Chocolate Cupcakes
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Cheesecake and Chocolate Cupcakes calories by ingredient
Submitted by:

Introduction

A facelifted Hungry Girl recipe. A facelifted Hungry Girl recipe.
Number of Servings: 12

Ingredients

    1 cup + 2 tbsp sugar free devil's food cake mix, such as a the kind by pillsbruy
    3/4 cup fat free cream cheese 

    1/4 cup fat-free liquid egg substitute
    1/3 cup truvia
    1 drop vanilla extract
    3/4 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)

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.)

Serving Size: makes 12 cupcakes

TAGS:  Desserts |

Rate This Recipe