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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is always a hit with everyone, but especially with kids and chocolate lovers. I've had this since back in the 1970's, and it was one of the first recipes I saved as a teenager. Nice and chocolate-y, and who can resist the sweet cream cheese? Ingredients:
8 ounces cream cheese, softened |
1 beaten egg |
1/3 cup sugar |
1 pinch salt |
6 ounces chocolate chips |
1 1/2 cups flour |
1 cup sugar |
1/4 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup water |
1/3 cup cooking oil (i prefer extra light olive oil) |
1 tablespoon apple cider vinegar |
1 teaspoon vanilla |
Directions:
1. Preheat the oven to 350 degrees.
2. Place cupcake cups into miniature cupcake pans.
3. Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
4. Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
5. Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
6. Bake for approximately 20 minutes. Makes 4 dozen.
7. (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).
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