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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees Fahrenheit. 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 1/3 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.

Nutrition Facts

162 calories; protein 2.9g 6% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 0.6g 3% DV; sugars 16.5g; fat 5.2g 8% DV; saturated fat 1.1g 5% DV; cholesterol 1mg; vitamin a iu 52.8IU 1% DV; vitamin c 0.1mg; folate 23.4mcg 6% DV; calcium 52mg 5% DV; iron 0.9mg 5% DV; magnesium 6.1mg 2% DV; potassium 36.4mg 1% DV; sodium 68.8mg 3% DV.