- 60
Ingredients
- 1 8-oz pkg cream cheese
- 1 large egg
- 1 1/3 cups granulated sugar
- 3/4 tsp kosher salt
- 1 cup mini–chocolate chips
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 tsp baking soda
- 1/2 cup canola oil
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
Preparation
Step 1
1. Heat oven to 350°F. Line mini-muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.
2. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.
3. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
4. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.
# Servings 60
# Amount Per Serving
# Calories 74
# Total Fat 4g
# Saturated Fat 1g
# Cholesterol 7mg
# Sodium 59mg
# Total Carbohydrates 9g
# Dietary Fiber 0
# Protein 1g