A little while ago I was looking for a different cupcake recipe that would satisfy my family’s love of chocolate but also allow a little wiggle room to add some extras. I was flipping through an old Better Homes and Gardens magazine and found a recipe for chocolate-cream cheese cupcakes and decided to try it out. I adapted it a little so their statement that each cupcake is only 166 calories may NOT be true for these. 
Ingredients
4 ozs. of cream cheese, softened
1/3 cup of sugar
1 egg, lightly beaten
1/3 cup of semisweet chocolate chips
1 1/3 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/8 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tbl vinegar
1 tsp vanilla
1/2 cup granola
1. Preheat oven to 350 degrees F. Line muffin with baking cups (12 – 18)
2. In small bowl, beat cream cheese with an electric hand mixer (or elbow grease if you got it) until creamy. Then add 1/3 cup sugar amd egg; beat until combined. Stir in chocolate chips; set mixture aside.
3. In large bowl sift together flour, 1 cup sugar, cocoa powder, baking powder, baking soda and salt. Add water, oil, vinegar and vanilla.
You should have two batters that look something like this…
4. Spoon chocolate batter into prepared cupcake cups, filling each about halfway. Then spoon about 1 tbl of the cream cheese mixture into each cup. Top each cupcake with a sprinkle of granola. I used a maple-flavored batch and the result was heavenly!
5. Bake for 25 to 30 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 10 minutes. Remove from muffin cups and let cool completely on wire racks.
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