Average Rating: 4.785714TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 2 dozen.Ingredients
FILLING: - 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
CUPCAKES: - 1 cup sugar
- 1 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon white vinegar
- 1 teaspoon 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
Instructions
- 1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
- 2. 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.
- 3. Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
- 4. Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
Nutrition Facts
1 each: 174 calories, 9g fat (4g saturated fat), 28mg cholesterol, 148mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.