Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Cream cheese, room temp |
| 1 | Egg |
| ⅓ cup | Sugar |
| ⅛ teaspoon | Salt |
| 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)
Creamy inside:
File