Chocolate Cream Cheese Cupcakes
Recipe from
Yield: 30 cupcakes
Ingredients:
Filling:
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/8 tsp salt
- 1 cup chocolate chips
or
- 1 block cream cheese
- 1 stick butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips.
Cupcake:
- 3 cups all-purpose flour
- 2 cups sugar
- 2/3 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups water
- 2/3 cups vegetable oil
- 2 Tbsp white vinegar
- 2 tsp vanilla extract
Directions:
- Preheat the oven to 350° F.
- Line muffin cups with paper liners.
- Filling: Beat the cream cheese, sugar, egg and salt. Stir in the chocolate chips.
- NOTE: Try spreading out the filling mixture onto a baking sheet (@ 1" thick) and freeze for 30 minutes. Then use a pizza cutter and make 1" cuts like a grid, then pop the semi-frozen filling pieces into the cupcake and bake.
- NOTE: piping bag to pipe the cream cheese filling to make sure they won't float on top
- Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl.
- Add the water, oil, vinegar and vanilla.
- Beat for 3 minutes.
- Fill muffin cups 1/2 full with batter.
- Spoon 1 level Tbsp of the filling into the center of each cupcake.
- Bake 20 to 25 minutes.
- Let cool for 5 minutes in the pans.
- Remove from pans to wire rack. Cool completely.