
Serving Size 1 cupcake: Nutrition per serving: Weight Watchers Points 4+ ~ Calories 136.7 ~ Fat 4.9 g ~ Carbs 19.3 g ~ Fiber 0.5 g ~ Protein 3.6 g
Chocolate Cheesecake Cupcakes are also known as black bottom cupcakes. This Skinny version is a delicious combination of a light and moist chocolate cake with creamy cheesecake. If you have some points or calories to spare, whip up some Chocolate Ganache frosting. All you need is a little of the frosting to make it decadent & indulgent and it has the perfect texture to go with these cupcakes. ENJOY!
Serving Size 1 cupcake: Nutrition per serving: Weight Watchers Points 4+ ~ Calories 136.7 ~ Fat 4.9 g ~ Carbs 19.3 g ~ Fiber 0.5 g ~ Protein 3.6 g
Ingredients
- ***Chocolate Cake***
- 1 box of Devils Food Cake; Dunkin Hines Classic 16.5 oz
- 6 oz container of Chobani 0% plain greek yogurt
- 1 tsp Vanilla
- 1 egg
- 1 cup of water
- ***Cheesecake***
- 1 Block of 8 oz Reduced Fat Cream Cheese
- 1/4 cup of Chobani 0% Vanilla Greek Yogurt (2 oz)
- 1/4 cup Reduced Fat Sour Cream
- 2 Large Egg Whites
- 1/4 Cup of Sugar
- 1 Tsp Vanilla
Instructions
- Pre-heat oven to 350 degrees
- Prepare 22 cupcake tins with paper liners
- In a medium mixing bowl: beat over medium speed all the cheesecake ingredients until well combined; set aside
- In a large mixing bowl: beat all the Cake ingredients on medium speed until well combined
- Add Chocolate Cake mixture to the cupcake liners appox 1/2 full
- Add a small ice cream scoop of the cheesecake mixture on top of the cake mixture
- Repeat for all 22 cupcakes
- Swirl with a fork to combine the cheesecake & Cake slightly at the top.
- Bake for 30 minutes
- Cool and store in Refrigerator for at least 1 hr.
- Enjoy!












I stretched this out to 23 cupcakes and my calorie counter said it was 55 calories per cupcake (without the frosting)! I was pretty surprised by that. Maybe it’s because I used some different brands? Other than that, I followed the recipe exactly. They’re finishing in the oven now. Can’t wait to try them!