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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This decadent snack is so good it borders on depravity. The chocolate and cream cheese goes so well together that that you will wish you had made a double batch. That is until you eat them all. My family cant wait for them to cool before they start devouring them. Read more . MMMMMM Cupcakes! Ingredients:
filling |
one 8 ounce package cream cheese, room temperature |
1/3 cup white sugar |
1 egg |
1 cup semisweet chocolate chips. |
cupcakes |
1 1/2 cups all-purpose flour |
1 cup firmly packed light brown sugar |
1/4 cup unsweetened cocoa powder |
1 tsp baking soda |
1/2 tsp salt |
1 cup strong black coffee or espresso, room temperature (water also works). |
1/3 cup vegetable oil |
1 tablespoon white or cider vinegar |
1 teaspoon vanilla extract |
garnish |
chocolate chips or chunks. |
Directions:
1. PREP:
2. Preheat oven 350F.
3. Line two 12 cup muffin tins with paper muffin cups.
4. FILLING:
5. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
6. CHOCOLATE BATTER:
7. Sift together dry ingredients in a bowl.
8. Mix together wet ingredients in another bowl.
9. Stir wet ingredients into dry ingredients just until smooth. Do not over mix or cupcakes will be tough.
10. ASSEMBLY:
11. Divide chocolate batter evenly between muffin cups, about 1/3 to 1/2 full.
12. Top chocolate batter with filling, dividing evenly between muffin cups, about 2 tsp. No need to get too fancy here, just plop it in the centerish. This makes muffin cups nearly full. Garnish with chocolate chips or chunks.
13. Bake in center of oven 25-30 minutes.
14. Remove from oven and allow to cool before serving.
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