Ingredients
FILLING
8 ounces cream cheese softened
1/3 cup sugar
1 large egg
1/8 tsp. salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CHOCOLATE CUPCAKE
1 cup granulated sugar
1 cup hot water (can substitute hot coffee)
1/3 cup canola oil
1 tbsp. white vinegar
1 tsp. vanilla extract
1 -1/2 cups all-purpose flour
1/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
Instructions
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
- Fold in chocolate and peanut butter chips; set aside.
- Cupcakes
- In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
- In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
- Fill paper-lined muffin cups half full with batter.
- Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 12 cupcakes