Cream Cheese Chocolate Cupcakes

By Bujvary

From Taste of Home.

I leave out the peanut butter chips and add more chocolate chips.

Ingredients

• CUPCAKES:
• FILLING
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/3 cup sugar
• 1 egg
• 1/8 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips
• 1 cup sugar
• 1 cup water
• 1/3 cup canola oil
• 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

Preparation

Step 1

In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.