Not just for breakfast, granola adds a nice crunch to the top of these chocolate cupcakes. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 5.2 g total fat; 1.1 g saturated fat; 1 mg cholesterol; 69 mg sodium. 36 mg potassium; 26.8 g carbohydrates; 0.6 g fiber; 17 g sugar; 2.9 g protein; 53 IU vitamin a iu; 23 mcg folate; 52 mg calcium; 1 mg iron; 6 mg magnesium;