Topping

• 8 oz. cream cheese
• 1 egg
• 1/3 cup Date Puree
• 6 oz. sugar free chocolate chips

Let cream cheese sit out of fridge to soften. To speed this up it can be cut into cubes. Beat well with mixer. Add egg and date puree. Stir in chocolate chips and set aside.

Batter

• 1 1/2 cups flour
• 1 cup Date Puree
• 1/4 cup cocoa
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 cup water
• 1/3 cup oil
• 1 Tbsp. vinegar

Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.