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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 package(s) (8 oz.) cream cheese |
1 eggs |
1 1/3 cup(s) granulated sugar |
3/4 teaspoon(s) kosher salt |
1 cup(s) mini chocolate chips |
1 1/2 cup(s) all-purpose flour |
1/4 cup(s) unsweetened cocoa |
1 teaspoon(s) baking soda |
1/2 cup(s) canola oil |
1 teaspoon(s) white vinegar |
1 teaspoon(s) vanilla extract |
Directions:
1. Heat oven to 350. Line mini muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir In the chocolate chips.
2. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.
3. Spoon enough of the chocolate batter into each cup so that they are filled halfway. Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
4. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.
5. Makes 5 dozen.
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