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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A lighter version of these scrumptious cupcakes. (From Lighten Up by Elaine Magee) Ingredients:
3/4 cup fat free cream cheese, softened |
1 teaspoon vanilla |
1/3 cup sugar, plus |
1 tablespoon sugar |
1 large egg |
1/3 cup semi-sweet chocolate chips |
1/3 cup milk chocolate chips |
1 1/2 cups all-purpose flour |
1 cup sugar |
1/4 cup unsweetened cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup water |
2 tablespoons canola oil |
3 tablespoons light sour cream |
1 tablespoon vinegar |
1 1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 350*F.
2. Line 18 muffin cups with foil or paper baking cups.
3. To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
4. Stir in chocolate chips and set aside.
5. In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
6. Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
7. Fill muffin cups 1/2 full with batter.
8. Top each with Tablespoon of cream cheese mixture.
9. Bake 20 minutes, or until cream cheese mixture is light golden brown.
10. Cool for 15 minutes; remove from pans.
11. Cool completely; store in refrigerator.
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