Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- ⅓ cup white sugar
- ⅛ teaspoon salt
- 1 cup miniature semisweet chocolate chips
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.
Preparation time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Servings: 24 – Yield: 2 dozen cupcakes