Eileens Cream Cheese Chocolate Cupcakes |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 18 |
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I made these this week for one of my girlfriend’s birthdays and her office. They loved them. I kept the extra six for my family and they were gone in the blink of an eye. Reminds me of the lava cakes that are going around except in a cupcake size with cream cheese. Read more . Very good and well received. Ingredients:
filling |
1 (8-oz) carton cream cheese, softened |
1/3-cup sugar |
1 egg |
1/8-tspn salt |
1-cup semi-sweet chocolate pieces |
1-cup peanut butter chips |
cupcakes |
1 1/2-cups flour |
1-cup sugar |
1/4-cup baking cocoa |
1/4-tspn baking soda |
1/2-tspn salt |
1-cup water |
1/2-cup vegetable oil |
1-tbspn white vinegar |
1-tspn vanilla extract |
Directions:
1. For the filling-
2. In a bowl, beat the cream cheese until smooth.
3. Add the sugar, egg, ad salt, mix well.
4. Foil in the chocolate and peanut butter chips set aside.
5. For the cupcakes -
6. In a bowl, combine the flour, sugar, cocoa, baking soda, and salt Add the water, oil, vinegar, and vanilla; mix well.
7. Fill paper-lined muffin cups half full with batter.
8. Top each with about 2-tbspn of cream cheese filling.
9. Bake at 350 degrees for 30 - 35 minutes.
10. Cook for 10 minutes before removing to write rack to
11. Cool completely.
12. Yields 1 1/2-dz.
13. NOTE: The filling with partially cover the top of the cupcake.
14. -Susana
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