Chocolate Cream Cupcakes Recipe

Summary

Cooking Time25 MinDifficulty LevelEasy
Health IndexJust EnjoyServings12
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Low fat fudge brownie mix20 1⁄2 Ounce (1 Package)
 Water2⁄3 Cup (10.67 tbs)
 Vegetable cooking spray1 Tablespoon
 Neufchatel cheese4 Ounce (Half Of 8 Ounce Package)
 Sugar3 Tablespoon
 Egg substitute1 Teaspoon
 Semisweet chocolate morsels2 Tablespoon, melted

Nutrition Facts

Serving size

Calories 85 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.8%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 7 mg

Sodium 51.9 mg2.2%

Total Carbohydrates 11 g3.6%

Dietary Fiber 0.17 g0.68%

Sugars 8.9 g

Protein 1 g2.2%

Vitamin A 1.6% Vitamin C 0%

Calcium 1.5% Iron 0.78%

*Based on a 2000 Calorie diet

Directions

Combine brownie mix and water; stir until blended.
Spoon into 12 muffin cups lined with paper liners coated with cooking spray.
Combine cheese and sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg substitute, beating well.
Stir in melted chocolate.
Spoon 2 heaping teaspoons cheese mixture into center of each cupcake.
Bake at 350° for 25 minutes or until centers are set.
Remove from pan, and let cool on a wire rack.
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