chocolate cheesecake cupcakes

8  ounces		One tub fat-free cream cheese, room temperature
1/4  cup		Egg Beaters
1/3  cup		Splenda
1  teaspoon		drop vanilla extract
9-1/8  ounces		Half of an 18.25-oz. moist-style devil's food cake mix
3/4  cup		club soda
1/2  cup		mini semi-sweet chocolate chips

Tip: For nutritional information on all the ingredients in chocolate cheesecake cupcakes just click on each ingredient name. Then adjust the serving size for any chocolate cheesecake cupcakes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.)

MAKES 12 SERVINGS