Chocolate Cream Cupcakes

Ingredients

• 20.5 ounce fudge brownie mix low-fat
• 8 ounce neufcha@gtel cheese 
• 1 teaspoon egg substitute 
• 2 tablespoons semisweet chocolate morsels melted
• 3 tablespoons sugar 
• 0.7 cup water 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• muffin liners

Directions

1. Combine brownie mix and water; stir until blended. Spoon into 12 muffin cups lined with paper liners coated with cooking spray.
2. Combine cheese and sugar, beating at medium speed of an electric mixer until light and fluffy.
3. Add egg substitute, beating well. Stir in melted chocolate. Spoon 2 heaping teaspoons cheese mixture into center of each cupcake.
4. Bake at 350 for 25 minutes or until centers are set.
5. Remove from pan, and let cool on a wire rack.