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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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These are great and not too sweet cupcakes. Very tasty. Ingredients:
8 ounces cream cheese, room temperature |
1/3 cup sugar |
1 large egg |
1/2 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1 cup light brown sugar |
1/3 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup water |
1/3 cup vegetable oil |
1 tablespoon white vinegar |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. butter muffin pan.
3. In your food processor or electric mixer beat the cream cheese until smooth.
4. Add the sugar, egg, and vanilla extract and beat until creamy and smooth.
5. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
6. In a separate bowl mix the water, oil, vinegar, and vanilla extract.
7. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
8. Evenly divide the batter among the 12 muffin cups.
9. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
10. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the chocolate part of the cupcake will come out clean.
11. Remove from oven and place on a wire rack to cool.
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