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 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients:
Chocolate Cake
1Box of Devils Food Cake, Dunkin Hines Classic
6oz0% Chobani plain Greek yogurt
1tspVanilla
1Egg
1cupWater
Cheesecake
8ozreduced fat cream cheese
¼cup0% Chobani Vanilla Greek yogurt (2 0z)
¼cupReduced fat sour cream
2Large egg whites
¼cupSugar
1tspVanilla
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
22 servings
Serving size
1 cupcake
Amount per serving
Calories136.7
% Daily Value *
Total Fat4.9g7%
Total Carbohydrate19.3g8%
Dietary Fiber .5g2%
Protein3.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Chocolate Cake
1Box of Devils Food Cake, Dunkin Hines Classic
6oz0% Chobani plain Greek yogurt
1tspVanilla
1Egg
1cupWater
Cheesecake
8ozreduced fat cream cheese
¼cup0% Chobani Vanilla Greek yogurt (2 0z)
¼cupReduced fat sour cream
2Large egg whites
¼cupSugar
1tspVanilla
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.
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!
AuthorSheenaCategoryDessertsDifficultyIntermediate
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!