Dry:
1 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon of salt
Wet:
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
Yummy Center:
8 ounces cream cheese (room temperature)
1 egg
1/3 cup granulated sugar
1 cup semisweet chocolate chips (regular or miniature)
Heat oven to 350 and place cupcake liners in 18 tins.
Simple as can be- you don't even need to dirty your electric mixer. Mix the dry ingredients. In a separate bowl, mix the wet ingredients. Combine. Don't be fooled by light brown color- they darken up! Don't fret if there are a few lumps.
Heat oven to 350 and place cupcake liners in 18 tins.
Simple as can be- you don't even need to dirty your electric mixer. Mix the dry ingredients. In a separate bowl, mix the wet ingredients. Combine. Don't be fooled by light brown color- they darken up! Don't fret if there are a few lumps.
In a separate bowl, whip the cream cheese till smooth. I recommend a hand held electric mixer here to make things easier. Add in the sugar and egg. Beat till silky.
Optional: add the chips to the cream cheese mix OR sprinkle on top of the cupcake. Choice is yours.
Divide chocolate batter evenly amongst tins; then add a heaping table spoon of the cream cheese. Don't worry if it's not centered! No two will look alike. I made one with a little less chocolate batter into a monster cream cheese cupcake, moo ha ha.
Also, these make great mini-cupcakes. I made 12 regular cupcakes and then a small tin of mini ones for the office for all the sensible New Years Resolution folks. These are cute cute cute! Cook for about 15 minutes- make sure you keep an eye on them. You can fix something undercooked, but never something overcooked.