Prep Time: 30 Minutes • Start to Finish: 1 Hour 5 Minutes • Makes 24 cupcakes
1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, beat ½ cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
2 In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1½ cups batter.
3 Divide batter evenly among muffin cups, filling each with 1 rounded tablespoon batter or until about one-third full. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (½ rounded tablespoon).
4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Store in refrigerator.
1 Cupcake: Calories 220; Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 2 Fat Carbohydrate Choices: 2
Tip These cupcakes with a cream cheese swirl are great for picnics. They can be made the day before, so you can have them ready to serve to kids of all ages!