Yield: 1 Servings
|1 pack||(8 oz) of Cream Cheese; softened|
|8 tablespoons||Baking Cocoa|
|3 \N||Eggs; beaten|
|1 cup||Vegetable Oil|
|\N \N||Confectioners Sugar for decoration|
In small bowl, beat cream cheese and 6 Tbsp sugar until fluffy. Set aside.
In larger bowl, combine next 4 ingredients, mixing well. In 3rd bowl mix eggs, milk and oil and beat well. Make well in dry ingredients and add liquids. mixing only until combined. Batter should be lumpy. Spoon 3 Tbsp of chocolate batter into greased muffin tins, then a teaspoon of cream cheese, then more chocolate batter until filled just below the rim. ( These do not rise much so don't worry. ) Bake at 375 for approx. 20 minutes until tops no longer have shiny look to them. Let stand in muffin tins for a few minutes to cool before removing and dust with confectioners sugar. Enjoy !!! Posted to TNT - Prodigy's Recipe Exchange Newsletter by Karolee Bruce <kargorbr@...> on Jul 25, 1997