For cream-cheese filling:
3/4 cup light cream cheese
1 teaspoon vanilla
6 tablespoons granulated sugar
1 large egg
1/2 cup semisweet chocolate chips, optional
For chocolate batter:
1 1/2 cup flour
1 cup granulated sugar
5 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons canola oil
3 tablespoons sour cream
1 tablespoon vinegar
1 1/2 teaspoons vanilla
1/4 cup sliced almonds, optional
Preheat the oven to 350 degrees. Line 18 regular or 8 Texas-size muffin cups with baking cups, or coat the pan with canola cooking spray.
To prepare filling: Combine cream cheese, vanilla, sugar, Splenda and egg in a small mixing bowl; beat until smooth. Stir in chocolate chips; set aside.
To prepare batter: Combine flours, sugar, Splenda, cocoa, baking soda and salt in a medium bowl; beat on low until well mixed.
Add water, canola oil, sour cream, vinegar and vanilla; beat on medium speed for 2 minutes, scraping the sides of the bowl and the beaters after 1 minute.
Fill muffin cups 2/3 full with chocolate batter. For regular-size muffins, top each with 1 tablespoon of the cream-cheese mixture. For Texas-size muffins, top with 3 tablespoons cream-cheese mixture. Sprinkle with almonds.
Bake until muffins are cooked through and the middle springs back when pressed lightly, about 18 to 20 minutes for regular size and 25 to 30 minutes for Texas size. Let cool completely. Store in refrigerator.