These creamy treats are super delish with semi-sweet chocolate and cocoa powder, topped with granola for a crispy crunch. and they are low-sugar too!

INGREDIENTS:

CREAM CHEESE TOPPING;

4       onces Fat-free cream cheese (softened)

1/4   cup liquid eggs (thawed)

1/3   cup granulated sugar or equivalent sugar substitute

1/3  cup mini semi-sweet chocolate pieces

CHOCOLATE CAKE MIX;

1 1/2 cups cannaflour

1       cup sugar or equivalent sugar substitute

1/4   cup un-sweetened cocoa powder

1       teaspoon baking powder

1/4   teaspoon baking soda

1/8   teaspoon salt

1       cup water

1/3   cup medicated oil

1      Tablespoon vinegar

1      teaspoon vanilla extract

1/2  cup low-fat granola

DIRECTIONS:

Line 18 muffin cups with paper bake cups; set aside.

CREAM CHEESE TOPPING;

Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg and the 1/3 cup granulated sugar.

Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

CHOCOLATE CAKE MIX;

Combine cannaflour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, medicated 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 when touched on the top it springs back.

Cool cupcakes in pan on a wire rack for 10 minutes.

Remove cupcakes from pan; cool thoroughly on wire rack.