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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 4 |
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I found this in either Woman's Day or Family Circle magazine and I'm posting it here for safe keeping since I couldn't find anything similar. Ingredients:
1 (8 ounce) package cream cheese |
1 large egg |
1 1/3 cups granulated sugar (separated) |
3/4 teaspoon kosher salt (separated) |
1 cup mini chocolate chip |
1 1/2 cups all-purpose flour |
1/4 cup unsweetened cocoa |
1 teaspoon baking soda |
1/2 cup canola oil |
1 teaspoon white vinegar |
1 teaspoon pure vanilla extract |
Directions:
1. Heat oven to 350. Line mini-muffin tins with paper liners.
2. Using an electric mixer, beat the cream cheese, egg, 1/3 c of the sugar and 1/4 tsp of the salt in a large bowl until creamy.
3. Stir in the chocolate chips.
4. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt.
5. Add the oil, vinegar, vanilla and 1 c water and mix until fully incorporated.
6. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each).
7. Top each of the cups with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
8. Bake until the cupcakes are puffed and barely golden, 15-20 minutes.
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