Celebration Black Bottom Cupcakes

Chocolate chip filling

1 large egg, at room temperature

1 large egg white, at room temperature

8 ounces nonfat cream cheese, softened

⅓

cup granulated cane sugar

½

teaspoon vanilla extract

¼

cup mini-morsel semisweet chocolate chips

Batter

1½

cups all-purpose unbleached flour

¼

cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

½

teaspoon salt

1 cup water

½

cup plain nonfat yogurt

1 teaspoon vanilla extract

1 cup granulated cane sugar

¼

cup (1 ounce) ground pecans

Place oven rack in the middle position and heat oven to 350 degrees. Divide 20 foil cupcake cups between two cupcake pans and lightly spray the inside of each with vegetable oil.

For the filling: In a small bowl, with an electric mixer, beat egg and egg white until mixed and a few bubbles appear. Add cream cheese, sugar and vanilla and blend until smooth. By hand, stir in chocolate chips. Set aside.

For the batter: In a medium mixing bowl, whisk or stir together the flour, cocoa, baking soda, baking powder and salt until well combined, about 20 seconds. Set aside.

In a large mixing bowl, whisk together water, yogurt and vanilla until combined, about 30 seconds. Add sugar and whisk until dissolved, about 30 seconds. Add flour mixture and whisk until dry ingredients are just moistened, about 30 seconds; do not over mix.

Fill each cupcake liner half full with batter. Top each with 1 tablespoon of the filling. Dust each cupcake top with a rounded 1/2 teaspoon of the pecans. Bake 25-28 minutes, or until the tops spring back when gently pressed. Cool before serving.

Makes 20 cupcakes.

@Recipe nutrition:Nutrition values per cupcake: 126 calories (14.6 percent from fat), 2 g fat (0.6 g saturated fat), 24 g carbohydrates, 0.5 g fiber, 3.7 g protein, 12 mg cholesterol, 188 mg sodium.