Preheat oven to 350° F.
Coat muffin tin with non-stick cooking spray.
Blend together chocolate pudding, scrambled eggs, baking powder, and Splenda.
Pour into mixing bowl and add water.
Pour out mixture evenly between four muffin cups.
Bake for 15 minutes or until top is firm.
Spread ½ tablespoon cream cheese over each cupcake.