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Chocolate Cream Cupcakes

Source of Recipe

.
Chocolate Cream Cupcakes

Cooking Light The Lazy Gourmet, Oxmoor House - January 1997
Not yet rated
1 dozen.
Prep: 15 Minutes - Cook: 25 Minutes

Ingredients:
1 (20.5-ounce) package low-fat fudge brownie mix
2/3 cup water
Vegetable cooking spray
1/2 (8-ounce) package Neufcha@Gtel cheese
3 tablespoons sugar
1 teaspoon egg substitute
2 tablespoons semisweet chocolate morsels, melted

Preparation:
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.

One cupcake equals: Calories 256 (Calories from fat 24 %); Fat 6.7 g (Satfat 2.5 g, Monofat 0.0 g, Polyfat 0.0 g); Protein 4.1 g; Carbohydrate 44.9 g; Fiber.5 g; Cholesterol 7 mg; Sodium 203 mg