Chocolate and Cheesecake Cupcakes (1 point)

11 servings

Ingredients:

1 cup kodiak mix

14 gm fat free instant chocolate pudding powder

1 tbsp unsweetened cocoa

1/2 tsp baking powder

1/4 tsp baking soda

3 tbsp splenda, divided

3 eggs, divided

1/4 cup unsweetened applesauce

1 3/4 cups plain fat free greek yogurt, divided

2 1/2 tsp vanilla extract, divided

1/2 cup unsweetened almond milk

1/2 pkg fat free instant cheesecake pudding powder

Directions:

Preheat oven to 350F. Place silicon or parchment paper cups into 11 muffin cups. Set aside.

Add the kodiak mix, chocolate pudding powder, cocoa, baking powder, baking soda, and 2 tbsp splenda into a medium bowl. Mix and set aside.

Add 1 egg, applesauce, 1/4 cup greek yogurt, 1 1/2 tsp vanilla extract and milk into another medium bowl. Mix and set aside.

Mix the dry ingredients into the wet ingredients. Set chocolate mix aside.

Add 1 1/2 cups of greek yogurt, 2 eggs, 1/2 package of cheesecake pudding, 1 tbsp splenda and 1 tsp vanilla into a another medium bowl. Whisk together and set cheesecake mix aside.

Add 2 tbsp of the chocolate mix to each muffin.

Add 2 tbsp of cheesecake mix on-top of the chocolate mix.

Add additional 1 tsp of chocolate mix on-top of each cheesecake mix.

Swirl mix the batter. Bake for 30 minutes.

Let muffins set up for at least 12 hours in the fridge before eating.