Cupcake Fun

I love pink! And these chocolate delights are pretty tasty treats. Logan had to do the honors with the "quality review process" (3 cupcakes later, he gave his final approval).

Welcome to my Blog!

I needed to separate my loves a little. I love to post recipes and found that they were getting in the way of my other postings. Here's great recipe to start a blog off right (I found it on the Diabetic Living website):

Chocolate-Cream Cheese Cupcakes

Cocoa powder and semisweet chocolate pieces give these gems a one-two punch of chocolate flavor, while low-fat granola provides a crunchy topping.

1/2 of an 8-ounce package fat-free cream cheese, softened
1/4 cup frozen egg product, thawed
1/3 cup granulated sugar
1/3 cup miniature semisweet chocolate pieces
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup plain low-fat granola

Line 18 muffin cups with paper bake cups; set aside.
Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.
Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each. Sprinkle with granola.
Bake in a 350° oven for 25 to 30 minutes or till tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.