Chocolate Cream Cheese Cupcakes

By RoketJSquerl

Ingredients

• Makes 2 dozen
• Non-stick cooking spray
• 8 oz cream cheese, at room temperature
• 2 1/2 cups sugar, divided use
• salt, divided use
• 1 large egg
• 6 oz semisweet chocolate chips
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 1 1/2 cups water
• 1/3 cup plus 3 tablespoons light flavored vegetable oil
• 1 1/2 teaspoons apple cider vinegar
• 1 1/2 teaspoons vanilla extract

Preparation

Step 1

Preheat the oven to 350° F. Line two 12-cup muffin pans with paper liners. Spray the liners with non-stick cooking spray.

Using an electric mixer, combine the cream cheese, 1 cup sugar, and 1/8 teaspoon salt in a medium mixing bowl. Add the egg and mix well. Fold in the chocolate chips, and set aside.

In a large mixing bowl, whisk together the flour, the remaining 1 ½ cups sugar, ¾ teaspoons salt, baking soda, and cocoa powder. Add water, oil, vinegar, and vanilla, and until smooth.

Fill each baking cup with two tablespoons of the cake batter, and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.