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
From Food.com
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.
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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