This recipe's is favourite treat for our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients!
100% would make again
24 Servings
Prep: 20 min. Bake: 25 min. + cooling
Ingredients
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 egg
1 tablespoon white vinegar
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
Sugar
Chopped almonds, optional
Directions- In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
- For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
- Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
- Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
- 1 serving (1 each) equals 174 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 148 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
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