Think you've been eating chocolate for a while? Surprisingly enough, chocolate dates back more than 2,000 years, when it was first cultivated and utilized by the Mayans and Aztecs as a form of currency as well as sustenance.

In 1492, Columbus brought cacao beans back to Spain. Chocolate quickly was introduced in other European countries as well, including England, which soon boasted as many chocolate houses as coffee houses. In the mid-1700s, the first processing house in the New World opened in Massachusetts. Thus began our love affair with chocolate - or what is scientifically referred to as Theobroma cacao or "food of the gods."

But can you really love chocolate and still lose weight? At Jenny Craig, the answer is "yes"! The following is a delicious recipe from one of our cookbooks:

Double-Chocolate Cupcakes

1 (18.25-ounce) package light, 94%-fat-free devil's food cake mix
1 cup water
3 eggs
Vegetable cooking spray
¼ cup semisweet chocolate morsels
¼ cup nonfat milk
3 tablespoons unsweetened cocoa
2 cups sifted powdered sugar
2 teaspoons vanilla extract
2 tablespoons powdered sugar

Combine first three ingredients in a bowl; beat at medium speed of an electric mixer for two minutes. Divide batter among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and let cool on wire racks.

Split each cupcake in half horizontally using a serrated knife; set aside.

Combine chocolate morsels, milk and cocoa in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate morsels melt, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread bottom half of each cupcake with 2 teaspoons chocolate mixture; place top half of cupcake on chocolate mixture. Sift 2 tablespoons powdered sugar over tops of cupcakes.

Yield: 2 dozen cupcakes (155 calories per cupcake)