Ingredients:
One 8-oz. tub fat-free cream cheese, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 drop vanilla extractOne 8-oz. tub fat-free cream cheese, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix
3/4 cup club soda
1/2 cup mini semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking liners.
In a medium bowl, combine cream cheese, egg substitute, sweetener, and vanilla extract. With an electric mixer set to medium speed, beat until smooth.
In a large bowl, whisk cake mix with soda until smooth.
Evenly distribute cake mixture among the lined cups of the muffin pan. Smooth out the mixture with the back of a spoon.
Evenly distribute cream-cheese mixture among the cups. Sprinkle with chocolate chips.
Bake until a toothpick inserted into the center of a cupcake comes out mostly clean, 24 - 26 minutes. (Make sure the chocolate cake layer is cooked through.)
Allow to cool completely. Enjoy! (P.S. Refrigerate leftovers.)
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