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Ingredients
- 1 box (20 Oz. Box) Ghirardelli Double Chocolate Brownie Mix
- 1/3 cups Water
- 1/3 cups Vegetable Oil
- 2 whole Eggs
- 8 ounces, weight Cream Cheese, softened
- 1/3 cups Sugar
- I used Winco Bulk Brownie Mix instead (it only calls for water), so I skipped the oil and 1 Egg. I also used neufchatel cheese **
Details
Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from mom2mycrazy2.blogspot.com
Preparation
Step 1
Preheat oven to 350°F.
In a medium mixing bowl, stir together the Ghirardelli Double Chocolate Brownie Mix, 1 egg, water and oil until moistened (about 40 stokes).
In a separate mixing bowl, using an electric mixer, mix cream cheese and sugar on medium speed until smooth. Add the remaining egg and continue to mix on medium speed for 1 minute or until smooth.
Spoon the chocolate batter into a lightly greased or paper-lined muffin tin, filling 2/3 full. Or, for each cupcake, place 1 tablespoon of cream cheese mixture on top of the batter.
Bake for 28 – 32 minutes. Makes 12 cupcakes. Enjoy!
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