Chocolate Cream Cupcakes

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 24%
  • Fat: 6.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.1g
  • Carbohydrate: 44.9g
  • Fiber: 1.5g
  • Cholesterol: 7mg
  • Iron: 0.0mg
  • Sodium: 203mg
  • Calcium: 0.0mg


  • 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


  1. Combine brownie mix and water; stir until blended. Spoon into 12 muffin cups lined with paper liners coated with cooking spray.
  2. 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.
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