Creamy Chocolate Cupcakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 18 |
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A classic version for chocoholics. I found this recipe in Home Cooking magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use Splenda for baking and regular Splenda in place of the sugar. I also plan to use sugar free chocolate chips. Ingredients:
1 1/2 cups flour |
1 cup sugar |
1/4 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, lightly beaten |
3/4 cup water |
1/3 cup oil |
1 tablespoon vinegar |
1 teaspoon vanilla |
8 ounces cream cheese, softened |
1/3 cup sugar |
1 egg, lightly beaten |
1/8 teaspoon salt |
1 cup semi-sweet chocolate chips |
1 cup chopped pecans |
Directions:
1. Preheat oven to 350.
2. Grease muffin tins or line with paper baking liners.
3. For cupcakes, combine flour, sugar, cocoa powder, baking soda and salt.
4. Add eggs, water, oil, vinegar and vanilla; mix well. Pour into prepared muffin tins.
5. For filling, beat cream cheese and sugar. Add egg and salt; mix well. Fold in chocolate chips. Drop with tablespoon into center of each cupcake. Sprinkle pecans over each.
6. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
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