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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 1 |
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From The Magnolia Bakery Ingredients:
3/4 lb cream cheese, not softened (one and a half 8 oz. packages) |
1/2 cup sugar |
1 large egg, at room temperature |
1/3 cup miniature semisweet chocolate chips |
1 3/4 cups all-purpose flour |
3/4 cup unsweetened dutch cocoa |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup canola oil |
1 cup sugar |
1 cup buttermilk |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350°; line two 12-cup muffin tins with 18 cupcake papers.
2. Make cream cheese filling: in a bowl, beat the cream cheese and sugar until smooth; add in the egg; beat well.
3. Stir in the chocolate chips; set aside.
4. Make the cupcakes: combine the flour, cocoa, baking soda, and salt in a bowl; set aside.
5. In a big bowl, beat together the oil and sugar, on medium speed.
6. Add in the dry ingredients in two parts, alternating with the buttermilk and vanilla; making sure all ingredients are well blended.
7. Carefully spoon batter into cupcake liners, filling them 2/3 full.
8. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.
9. Bake for 30-35 minutes, or until pick comes out clean.
10. Cool in tins for 30 minutes; remove from tins and cool completely on a wire rack.
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