 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your placeI can't remember anyone who's tried them for the first time not asking for seconds. Ingredients:
filling: |
1 package (8 ounces) cream cheese, softened |
1/3 cup sugar |
1 egg |
1/8 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
cupcakes: |
1 cup sugar |
1 cup water |
1/3 cup vegetable oil |
1 egg |
1 tablespoon white vinegar |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
topping: |
sugar |
chopped almonds, optional |
Directions:
1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
3. Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
4. Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
|
|