These creamy treats are super delish with semi-sweet chocolate and cocoa powder, topped with granola for a crispy crunch. and they are low-sugar too!
INGREDIENTS:
CREAM CHEESE TOPPING:
4 ounces Fat-free cream cheese (softened)
1/4 cup liquid eggs (thawed)
1/3 cup granulated sugar
1/3 cup mini semi-sweet chocolate pieces
CHOCOLATE CAKE MIX:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup un-sweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1/3 cup cooking oil
1 Tablespoon vinegar
1 teaspoon vanilla extract
1/2 cup low-fat granola
DIRECTIONS:
Line 18 muffin cups with paper bake cups; set aside.
CREAM CHEESE TOPPING:
Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth.
Add egg and the 1/3 cup granulated sugar.
Beat on medium speed for 1 minute or till smooth.
Stir in semisweet chocolate pieces; set aside.
CHOCOLATE CAKE MIX:
Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla.
Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally.
Spoon batter into the prepared muffin cups, filling each half full.
Spoon about 1 tablespoon of cream cheese mixture over each.
Sprinkle with granola.
Bake in a 350° oven for 25 to 30 minutes or till 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.
