Chocolate-Cream Cheese Cupcakes

Chocolate-Cream Cheese Cupcakes

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From: Diabetic Living Magazine

Not just for breakfast, granola adds a nice crunch to the top of these chocolate cupcakes.

Ingredients 18 servings

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Original recipe yields 18 servings
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


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line 18 muffin cups with paper bake cups; set aside.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 162 calories; 5 g fat(1 g sat); 1 g fiber; 27 g carbohydrates; 3 g protein; 23 mcg folate; 1 mg cholesterol; 17 g sugars; 53 IU vitamin A; 0 mg vitamin C; 52 mg calcium; 1 mg iron; 69 mg sodium; 36 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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