Black Bottom Cupcakes

2 egg whites, room temperature
8 oz fat free cream cheese
1/3C sugar
1/2t vanilla
1 oz mini-morsel semisweet chocolate chips (scant 1/4C)

1-1/2C flour
1/4C cocoa
1t baking soda
1t baking powder
1/2t salt
1C sugar
1 C water
1/2C nonfat plain yogurt
1t vanilla

Foil cupcake cups
2T finely chopped pecans

Preheat oven to 350F.
Prepare filling: In a small bowl, with electric mixer, beat egg whites until foamy. Blend in cream cheese, sugar, and vanilla until smooth. Stir in chocolate chips. Set aside.
Prepare batter: In a large bowl, with electric mixer, combine sugar, water, yogurt and vanilla. Mix until smooth, about 1 minute. Add dry ingredients and mix at low speed until barely moistened. Don’t overmix.
Line cupcake pans with foil cups. Spray lightly with non-stick cooking spray. Fill each cup about halfway with batter. Top with 1 T filling and sprinkle with pecans.
Bake for 25-28 minutes, or until tops spring back when lightly pressed. Cool (cupcakes will sink a bit after cooling).
Makes 20 cupcakes, 117 calories each.