Black Bottom Cupcakes

Filling

1 large egg

1 large egg white

8 ounces no-fat cream cheese product, room temperature

½ cup granulated sugar

½ teaspoon vanilla extract

1 ounce mini-morsel, semi-sweet chocolate chips

Batter

1½ cups all-purpose flour

¼ cup unsweetened cocoa powder (not Dutch processed)

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup granulated sugar

1 cup water (if your tap water's not so great, use bottled)

½ cup plain non-fat yogurt

1 teaspoon vanilla extract

2 tablespoons pecans, chopped fine

Place oven rack in center position and heat oven to 350 degrees. Line two standard muffin tins with 20 foil cupcake liners; lightly coat with vegetable oil spray.

For the filling: In the small bowl of an electric mixer beat the egg whites until foamy; add cream cheese, sugar and vanilla extract and blend until smooth. Stir in chocolate chips. Set aside.

For the batter: Into a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Set aside.

In the large bowl of an electric mixer combine sugar, water, yogurt and vanilla extract; mix until smooth, about 1 minute. Add dry ingredients and mix at low speed until barely moistened.

Fill each cup about halfway with batter; top each with 1 tablespoon of the filling and ¼ teaspoon pecans. Bake 25-28 minutes or until top springs back when gently pressed. Remove from the oven and cool.

Makes 20 cupcakes.

Nutrition values per cupcake: 117 calories (10.5 percent from fat), 1.4 g fat (0.5 g saturated), 22.6 g carbohydrates, 0.7 g fiber, 4.4 g protein, 13 mg cholesterol, 208 mg sodium.

SaltSense: Omitting the added salt reduces the sodium per cupcake to 150 mg.