The creamy filling in these cupcakes makes frosting them unnecessary.

Per Cupcake: 152 calories, 4.5 grams (26%) fat, 4 milligrams cholesterol, 29 milligrams sodium.

FILLING:

3/4 c. part skim Ricotta cheese
1/4 c. liquid egg substitute (or 1 egg)
1/4 c. sugar
1/2 tsp. almond extract

CUPCAKES:

1 1/2 c. all purpose flour
1 c. sugar
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1 c. + 1 tbsp. water
1 tsp. vinegar
1/4 c. canola oil
1 tsp. vanilla
Non stick vegetable coating spray

Preheat oven to 350 degrees.

Blend filling ingredients in a food processor or blender until smooth; set aside.

Sift together flour, sugar, cocoa powder and baking powder. Combine water, vinegar, oil and vanilla; stir wet ingredients into dry ingredients until very well blended, 300 strokes. Line cupcake tin with cupcake papers, spray the papers with non stick vegetable coating spray. Fill paper cups 1/2 full. Drop a tablespoon of the Ricotta cheese mixture into the center of each. Bake 20 to 25 minutes. Do not let the cheese brown. Yield: 16 cupcakes.