Categories: Cupcakes

Ingredients

• 1 pkg (8 oz.) cream cheese, softened
• 1-1/2 C sugar, divided
• 1 egg
• 1 tsp salt, divided
• 1 C semisweet chocolate chips
• 1-1/2 C all-purpose flour
• 1/4 C baking cocoa
• 1 tsp baking soda
• 1 C water
• 1/3 C vegetable oil
• 1 T white vinegar
• FROSTING
• 3-3/4 C confectioners' sugar
• 3 T baking cocoa
• 1/2 C butter, melted
• 6 T milk
• 1 tsp vanilla extract

Directions

1. For filling, in a small mixing bowl, beat cream cheese and 1/2 C sugar until smooth. Beat in egg and 1/2 tsp salt until combined. Fold in chocolate chips. set aside.

2. In a bowl, combine flour, cocoa, baking soda and remaining sugar and salt. In another bowl, whish water, oil and vinegar; stir into dry ingredients just until moistened.

3. Fill paper-lined muffin cups half full with batter. Drop filling by heaping Tablespoonfuls into the center of each. Bake at 350 degrees for 24-26 minutes or until toothpick inserted near middle comes out clean. Cool for 10 minutes on wire racks before removing from pans. Frost cupcakes

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