Thursday, March 13, 2008 Chocolate Cream Cheese Cupcakes

I don't normally make random recipes, but these just seemed like fun.  It's the best of two worlds: chocolate cupcake and chocolate chip cheesecake.  Who wouldn't want to try?  They actually turned out really well, and I think the cream cheese center really works with the outer chocolate cake.  And you don't even need to make an icing!  Bonus.

Chocolate Cream Cheese Cupcakes

1 (8-ounce) package cream cheese, softened
1 large egg, slightly beaten
1⅓ cup granulated sugar, divided use
1 pinch salt
1 (6-ounce) package chocolate chips
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 350°F.

In a small bowl, combine cream cheese, egg, ⅓ cup sugar, and salt.  Add chocolate chips and set aside.

Combine remaining 1 cup sugar, flour, cocoa, baking soda, and salt.  Add wet ingredients and mix well.  Fill muffin tins, lined with paper cups a third to a half full with this mixture.  Drop a large spoonful of cheese mixture on top of each one.  Bake for 20 to 25 minutes, or until cake is done and cheese filling is solid.

Makes 20 cupcakes

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