Delicious low-fat chocolate cupcakes with cream-cheese filling

Dear Jeanne: Dear Jeanne: This is a favorite with my family. Can you reduce the fat? Thanks! — Rebecca H., Flint, Mich.

Dear Rebecca: This was a pretty easy one to convert to low-fat and still keep moist and delicious. It's like having a little bit of cheesecake inside your chocolate cake! I put a little batter on top of the cream cheese to protect it while baking, and since it's hard to cover it completely, it leaves a design on top where the cream cheese shows through.

CHOCOLATE CUPCAKES WITH CREAM-CHEESE FILLING

1 box chocolate cake mix

1 (8-ounce) package cream cheese

1 egg

1/2 cup sugar

Dash salt

1 cup (6 ounces) chocolate chips

Mix cake mix per instructions on box for cupcakes. Fill paper liners half full. Mix the cream cheese with the egg, sugar and salt. When smooth, add the chocolate chips and stir well. Drop cheese mixture by large teaspoonfuls, 1 per cupcake. Bake per mix instructions (usually 350 F for 20 minutes).

Makes 30 cupcakes.

LOW-FAT CHOCOLATE CUPCAKES WITH CREAM-CHEESE FILLING

1 (8-ounce) package fat-free cream cheese

1/3 cup sugar

1 egg

1/2 cup semisweet chocolate chips

1 box chocolate cake mix

1 1/2 cups water

1 egg

2 egg whites

2 tablespoons canola oil

1. Preheat the oven to 350 F. Insert 30 paper liners into cupcake pans. Set aside.

2. Beat the cream cheese with the sugar and egg until smooth. Add the chocolate chips and set aside.

3. Beat the cake mix with the water, egg, egg whites and oil. Beat until smooth on low, then beat for 2 minutes on high.