jglass
New member
Chocolate Cream Cheese Cupcakes
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 egg
1 teaspoon salt, divided
1 cup (6 ounces) semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners’ sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans
For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside. In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full with
batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24- 26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, combine confectioners’ sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 egg
1 teaspoon salt, divided
1 cup (6 ounces) semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners’ sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans
For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside. In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full with
batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24- 26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, combine confectioners’ sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.
