Chocolate Chip Cheesecake Swirl Cupcakes
(from saymyname’s recipe box)
24 cupcakes
Source: Betty Crocker
Ingredients
- 1/2 cup sugar
- 2 (3 ounce) packages cream cheese, softened
- 1 egg
- 1 cup semi-sweet chocolate chips
- 2 1/4 cups all-purpose flour
- 1 2/3 cups sugar
- 1/4 cup baking cocoa
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 1 teaspoon salt
Directions
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Heat over to 350°F Line 24 regular-size muffin cups with paper baking cups.
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In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth.
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Beat in egg.
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Stir in chocolate chips; set aside.
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In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally.
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Beat on high speed 3 minutes, scraping bowl occasionally.
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Reserve 1 1/2 cups batter.
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Fill each muffin cup 1/3 bull (1 rounded tablespoon) with batter. Spoon 1 tbsp cream cheese mixture onto batter in each cup.
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Top each with reserved batter (1/2 rounded tablespoon).
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Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.