Baking time: 20 minutesTwo all-time favorite desserts in one cupcake make a doubly delicious treat. These little cakes freeze well if you don’t have enough eaters for the whole batch.
Preparation time: 25 minutes Baking time: 20 minutes
1 cup all-purpose flour
1⁄3 cup unsweetened cocoa powder
¾ teaspoon baking soda
Dash of salt
3 tablespoons canola oil
2 tablespoons Better Butter or trans-fat free spread, at room temperature
1 ounce unsweetened baking chocolate, chopped
2⁄3 cup + 3 tablespoons sugar
2 teaspoons vanilla extract, divided
1 egg, beaten
1⁄3 cup reduced-fat buttermilk
1⁄3 cup hot water
¼ cup (2 ounces) reduced-fat cream cheese, at room temperature
¼ cup (2 ounces) fat-free cream cheese, at room temperature
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray.
2. On a sheet of waxed paper, combine the flour, cocoa powder, baking soda, and salt. Stir to blend. Set aside.
3. In a microwaveable bowl, combine the oil, Better Butter or spread, and chocolate. Microwave on high power for 1 minute, or until hot. Stir until smooth. Transfer to a mixing bowl. Add 2⁄3 cup sugar and 1 teaspoon vanilla. Beat with a wooden spoon until smooth.
4. Measure 3 tablespoons of the egg and add to the batter. (Reserve the remainder.) Beat until smooth. Gradually add the reserved dry ingredients alternately with the buttermilk and water. Mix until blended. Dollop 1 heaping tablespoon of batter into each cup in the reserved pan.
5. In a bowl, beat the cream cheeses with a wooden spoon until very smooth. Add the remaining 3 tablespoons sugar, the remaining amount of the beaten egg, and the remaining 1 teaspoon vanilla. Blend slowly to incorporate and then beat until very smooth. Dollop the batter in equal amounts in the center of each cup. Cover evenly with the remaining chocolate batter. Swirl with the back of a spoon to even the tops.
6. Bake for about 20 minutes, or until a cupcake springs back when pressed lightly with a finger.
MAKES 12 SERVINGS (1 CUPCAKE PER SERVING)
Per serving: 185 calories, 25 g carbohydrate, 4 g protein, 8 g fat, 3 g saturated fat, 26 mg cholesterol, 159 mg sodium, 2 g fiber
Carbohydrate Choices: 1½
Dietary Exchanges: 1½ starch, 1½ fat
NOTE: Be sure to beat the egg well with a fork before measuring by tablespoonfuls. If the egg white clumps are too big, it may be hard to get an equal blend of yolk and white.