Adapted from Kraft Foods
Rating: 10 out of 10
8 oz. cream cheese or Neufchatel, very soft
1/3 cup sugar
3 eggs, room temperature, divided use
Dash of sea salt + 1/2 tsp. sea salt, divided use
1/2 cup butter or Smart Balance 50/50 butter blend
2/3 cup water
1-1/ oz. unsweetened chocolate
1 tsp. instant coffee
1-3/4 cup Ultra-Grain flour (30% wholewheat) or all-purpose, if preferred
1/4 cup cocoa powder
2 cups light brown sugar
6 oz. low-fat vanilla yogurt (I used Stonyfield Farm)
1 tsp. baking soda
1 (11.5 oz.) bag of chocolate chips of choice (I used Hershey Special Dark)
Heat oven to 375F (350F for dark or coated pans). In small bowl, beat cream cheese, 1/3 cup sugar, 1 egg and a dash of sea salt using low speed of electric mixer. Set aside.
In a large, covered microwaveable bowl, heat the butter and water on high till butter is melted. Stir in chocolate and coffee granules and let sit till chocolate dissolves. Add flour, cocoa, and brown sugar, beating on medium speed of mixer till well combined. (No need to clean beaters, either.)
Stir in yogurt, baking soda and 1/2 tsp. sea salt and mix on low speed just till combined.
For cupcakes: Line about 20-24 wells of muffin tins with paper liners. Using a scant 1/4 cup of batter, fill liners 3/4 full. Drop about 1 Tbsp. cream cheese batter onto each cupcake, swirling through with a knife to make a marbled pattern. Sprinkle with chocolate chips, trying to leave a spot in the center open so you can test for doneness. Bake about 17 minutes, or till a toothpick inserted near center returns almost clean. (If you hit chocolate chips, reinsert toothpick.) Cool cupcakes on wire racks. When completely cool, frost with chocolate frosting and sprinkle with toasted walnuts or pecans. Or, first place about 6 mini marshmallows on top of cupcake, then spread chocolate frosting over, sealing marshmallows in.
For Rocky Road Brownie Squares: Grease and flour a 10x15 (jelly roll) pan. Pour chocolate batter into pan, spreading evenly. Drop cream cheese batter by spoonfuls over top and swirl with knife for a marbled effect. Sprinkle half the chocolate chips over all. Bake about 25 minutes, or till just about done. Remove from oven. Sprinkle top with remaining chocolate chips, about 2 cups mini marshmallows and 1 cup toasted broken walnuts. Place back in oven for about 5 minutes, or till marshmallows puff up and chocolate chips begin to melt. Transfer pan to wire rack for about 20 minutes, then frost with chocolate frosting.
Chocolate Frosting: In medium covered microwaveable bowl, melt 1 stick butter on high till almost melted. Stir in 1 tsp. instant coffee granules, 2/3 cup cocoa powder, 3 cups confectioner’s sugar and 1/3 cup low-fat vanilla yogurt. Beat with electric mixer on medium speed till frosting is of desired consistency, adding more confectioner’s sugar or more yogurt as needed.