Chocolate Cheesecake Cupcakes

2

AuthorSheenaCategoryDifficultyIntermediate

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!

Yields22 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients:

Chocolate Cake
 1 Box of Devils Food Cake, Dunkin Hines Classic
 6 oz 0% Chobani plain Greek yogurt
 1 tsp Vanilla
 1 Egg
 1 cup Water
Cheesecake
 8 oz reduced fat cream cheese
 ¼ cup 0% Chobani Vanilla Greek yogurt (2 0z)
 ¼ cup Reduced fat sour cream
 2 Large egg whites
 ¼ cup Sugar
 1 tsp Vanilla

Directions:

1

Pre-heat oven to 350 degrees

2

Prepare 22 cupcake tins with paper liners

3

In a medium mixing bowl: beat over medium speed all the cheesecake ingredients until well combined; set aside

4

In a large mixing bowl: beat all the Cake ingredients on medium speed until well combined

5

Add Chocolate Cake mixture to the cupcake liners appox 1/2 full

6

Add a small ice cream scoop of the cheesecake mixture on top of the cake mixture

7

Repeat for all 22 cupcakes

8

Swirl with a fork to combine the cheesecake & Cake slightly at the top.

9

Bake for 30 minutes

10

Cool and store in Refrigerator for at least 1 hr.

Nutrition:

Nutrition Facts

Serving Size 1 cupcake

Servings 22


Amount Per Serving
Calories 136.7
% Daily Value *
Total Fat 4.9g8%
Total Carbohydrate 19.3g7%
Dietary Fiber .5g2%
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Chocolate Cake
 1 Box of Devils Food Cake, Dunkin Hines Classic
 6 oz 0% Chobani plain Greek yogurt
 1 tsp Vanilla
 1 Egg
 1 cup Water
Cheesecake
 8 oz reduced fat cream cheese
 ¼ cup 0% Chobani Vanilla Greek yogurt (2 0z)
 ¼ cup Reduced fat sour cream
 2 Large egg whites
 ¼ cup Sugar
 1 tsp Vanilla

Directions

1

Pre-heat oven to 350 degrees

2

Prepare 22 cupcake tins with paper liners

3

In a medium mixing bowl: beat over medium speed all the cheesecake ingredients until well combined; set aside

4

In a large mixing bowl: beat all the Cake ingredients on medium speed until well combined

5

Add Chocolate Cake mixture to the cupcake liners appox 1/2 full

6

Add a small ice cream scoop of the cheesecake mixture on top of the cake mixture

7

Repeat for all 22 cupcakes

8

Swirl with a fork to combine the cheesecake & Cake slightly at the top.

9

Bake for 30 minutes

10

Cool and store in Refrigerator for at least 1 hr.

Chocolate Cheesecake Cupcakes

Sheena’s recommended brands for this recipe:


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2 Replies to “Chocolate Cheesecake Cupcakes”

  1. 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!

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