100 POUNDS with Chocolate Cheesecake Cupcakes!
To celebrate here is a version on the Sugar Free Chocolate Cheesecake Cupcakes. The original recipe can be found on BTV.com and has sour cream in it. I gave up sour cream and replaced it with plain greek yogurt so I wanted to see how that worked with this recipe. IT WORKED GREAT! The entire family will love them.
Chocolate Cheesecake Cupcakes
1 box of Pillsbury Sugar Free Devil's Food Cake Mix
1 box of Jello SF FF Cheesecake Pudding Mix
3 eggs or ¾ cup eggbeaters
2 cups of fat free sour cream or greek yogurt
1/3 cup of vegetable oil or you can use applesauce
1/2 cup water
Preheat oven to 350. Place paper liners in cupcake tins (this recipe makes 24 regular-sized cupcakes - I made some mini ones as well). Divide batter among the liners and bake for 15 minutes (slightly less for minis).
I used the eggbeaters, greek yogurt and applesauce and upped the water to 1 cup. It still makes a very thick cake batter. I made 80 mini cupcakes with 1 tablespoon of batter in each cup. I still needed 14 minutes to cook them.
I iced mine with the Pillsbury Sugar Free Chocolate Icing in the can.
Mini cupcakes (makes 80)
Serving Size: 1 mini cupcake
Calories: 48.3
Fat: 1g
Carbohydrates: 5g
Protein: 1.1g