Yield: 1 Servings
|8 ounces||Cream cheese, room temp|
|1 cup||Semisweet chocolate chips|
Line muffin cups with papers or tins. Using a wooden spoon, blend cream cheese, egg, sugar, & salt in mixing bowl. Carefully fold chocolate chips set aside.
Cupcake outside: 1½ cups flour (sifted) 1 cup sugar ¼ cup cocoa 1 tsp baking soda ½ tsp salt 1 cup water ⅓ cup vegetable oil 1 Tbls. white vinegar 1 tsp vanilla Combine dry ingredients in another bowl & mix well. Add remaining ingredients & blend thoroughly. Fill cupcake papers ¾ full. Drop one heaping Tbls. cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees. Makes 1 ½ dozen (this one really does make this many)