Nutrition per serving may change if servings are adjusted.
½ (8 ounce) package fat-free cream cheese, softened
1⅓ cups sugar, divided
¼ cup refrigerated or frozen egg product, thawed
⅓ cup miniature semisweet chocolate chips
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup water
⅓ cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla extract
½ cup low-fat granola
Preheat oven to 350°F. Line 18 muffin cups with paper bake cups; set aside.
Beat cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add ⅓ cup sugar and egg product. Beat on medium speed for 1 minute or until smooth. Stir in chocolate pieces; set aside.
In a large bowl, combine the remaining 1 cup sugar, flour, cocoa, baking powder, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally.
Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of the cream cheese mixture over each. Sprinkle with granola. Bake for 25 to 30 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.