| Servings Per Recipe: 12 Cupcakes | |||
| Amount Per Serving | |||
|---|---|---|---|
| Calories | 125 | Total Fat | 4 g |
| Cholesterol | 2 mg | Sodium | 245 mg |
| Total Carbs | 18 g | Protein | 5 g |
Preheat oven to 325F. Line twelve 2-3/4" muffin cups with paper liners; set aside. Prepare Basic Chocolate Cake batter as directed.
Prepare filling: In separate small bowl, mix cream cheese, egg substitute, and Sweet 'N Low until blended and smooth. Divide half of batter evenly into bottom of prepared cups. Place 2 teaspoons of cream cheese mixture into center of batter. Top with equal amounts of remaining batter. Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pan and cool completely on rack.