Skinny for the Emmys Black and White Cupcakes

If there are two trends that are fashionable right now, they're the black and white combo, and cupcakes. I love baked goods just as much as the next girl, but I have a trip that includes bikinis coming up. I found this recipe on the Hungry Girl website and wanted to try it for my family's holiday dinner. They took about 15 minutes to prepare two batches worth and only a  half hour to bake! Everyone loved them, and loved the calorie count (150 calories!) even more.

Ingredients: 
One 8-oz. tub fat-free cream cheese, room temperature 

1/4 cup fat-free liquid egg substitute 
(like Egg Beaters Original)

1/3 cup Splenda No Calorie Sweetener (granulated)

1 drop vanilla extract
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.)

Edie Falco rockin' a gorgeous Stella McCartney black and white gown