Chocolate Cream Cupcakes
|Low fat fudge brownie mix||20 1⁄2 Ounce (1 Package)|
|Water||2⁄3 Cup (10.67 tbs)|
|Vegetable cooking spray||1 Tablespoon|
|Neufchatel cheese||4 Ounce (Half Of 8 Ounce Package)|
|Egg substitute||1 Teaspoon|
|Semisweet chocolate morsels||2 Tablespoon, melted|
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.