Total Time
Prep 15 mins
Cook 20 mins

A lighter version of these scrumptious cupcakes. (From "Lighten Up" by Elaine Magee)

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Line 18 muffin cups with foil or paper baking cups.
  3. To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
  4. Stir in chocolate chips and set aside.
  5. In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
  6. Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
  7. Fill muffin cups 1/2 full with batter.
  8. Top each with Tablespoon of cream cheese mixture.
  9. Bake 20 minutes, or until cream cheese mixture is light golden brown.
  10. Cool for 15 minutes; remove from pans.
  11. Cool completely; store in refrigerator.


Most Helpful

My Mom used to make these for us as kids but since my metabolism doesn't function as well as it did when I was 13 I was thrilled to see a low fat version :) Even without the added fat and calories, they turned out just as I remember..moist chocolate cupcakes with a creamy "cheesecake" center!! I didn't have the full amount of chocolate chips but it didn't effect the taste for us at all and saved a few calories to boot! Thanks for posting!

Kate Plate January 18, 2010

All I can say about these are YUM! What a wonderful treat that is lowfat! I used all mini-choc chips and sprayed my muffin liners with cooking spray. Great Recipe, Thanks for sharing!

PAT COWDEN January 27, 2008

Great tasting muffins! Used low-fat cream cheese and a mix of chocolate and butterscotch chips. Made 15 muffins. The only little problem... they stuck a bit to the paper baking cups... but that didn't stop us from enjoying them!!! Thanks Elaine!

Redsie November 11, 2006

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