Preheat oven to 325ºF. Place 10 paper liners in 12-cup muffin pan. Lightly coat liners with cooking spray (foil liners do not require spray).
In small bowl, mix together cream cheese, confectioners’ sugar, vanilla, and 1 tablespoon of the sweetener. Set aside.
In medium bowl, whisk together cocoa and warm water until smooth. Whisk in mayonnaise, milk, brown sugar, egg and remaining sweetener until smooth. Gradually sift in flour, baking powder and baking soda. Mix until smooth.
Scoop 1/4 cup of the batter into each muffin cup. Place 2 teaspoons of the cream cheese mixture into center of each muffin cup, pressing threequarters of it into the batter. Bake until center springs back when touched or a toothpick comes out clean, about 15 minutes. Remove from oven and cool on rack.
Just before serving, warm caramel topping and drizzle over tops of cupcakes.
Note: If you use a baking blend sweetener (such as Truvia for Baking®, made with 25% sugar and stevia), reduce amount in cupcake batter to 6 tablespoons.
10 servings
1 cup
- Amount per serving
- Calories155
- % Daily Value *
- Total Fat 4.5g6%
- Saturated Fat 1g5%
- Cholesterol 27mg9%
- Sodium 242mg11%
- Total Carbohydrate 25g10%
- Dietary Fiber 1g4%
- Protein 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 325ºF. Place 10 paper liners in 12-cup muffin pan. Lightly coat liners with cooking spray (foil liners do not require spray).
In small bowl, mix together cream cheese, confectioners’ sugar, vanilla, and 1 tablespoon of the sweetener. Set aside.
In medium bowl, whisk together cocoa and warm water until smooth. Whisk in mayonnaise, milk, brown sugar, egg and remaining sweetener until smooth. Gradually sift in flour, baking powder and baking soda. Mix until smooth.
Scoop 1/4 cup of the batter into each muffin cup. Place 2 teaspoons of the cream cheese mixture into center of each muffin cup, pressing threequarters of it into the batter. Bake until center springs back when touched or a toothpick comes out clean, about 15 minutes. Remove from oven and cool on rack.
Just before serving, warm caramel topping and drizzle over tops of cupcakes.
Note: If you use a baking blend sweetener (such as Truvia for Baking®, made with 25% sugar and stevia), reduce amount in cupcake batter to 6 tablespoons.
