To prepare Mini Brownie-Cakes: Allow eggs, yogurt, vegetable oil spread and butter to stand at room temperature for 30 minutes. Meanwhile, line twelve 2- ½-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, cocoa powder, orange peel, baking powder and baking soda; set aside.
Preheat the oven to 350°F. In a large mixing bowl beat butter and vegetable oil spread with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating about 5 minutes or until light and fluffy. Gradually beat in eggs. Beat in melted chocolate until combined. Alternately add flour mixture and yogurt to butter mixture, beating on low to medium speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each ⅔ to ¾ full.
Bake for 15 to 18 minutes or until a toothpick inserted near centers comes out clean. Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely on rack.
Meanwhile, prepare the Orange Cream: In a medium bowl, combine the yogurt and orange peel. Fold in whipped dessert topping.
To serve, remove paper bake cups and split cakes in half horizontally. Place bottoms of cakes on serving plates. Top with about 2 tablespoons of the Orange Cream. Lean cake tops up against sides of cake bottoms. If desired, sprinkle cake tops with powdered sugar.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ⅔ cup granulated sugar. Nutrition Per Serving with Substitute: same as below, except 185 cal., 23 g carb. Exchanges: ½ carb. Carb choices: 1½.