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Tuesday, August 27, 2013

Chocolate Cream Cheese Cupcakes

Growing up, I remember my dad's aunt giving him these cupcakes every year for his birthday. I was excited to find the recipe via Pinterest awhile ago, and made them as soon as I could. My co-workers seemed to enjoy them, as did I, and I will look forward to making them again!
Sorry I don't have pictures for this recipe. :( I'll have to update this post the next time I make these. In the meantime, click on the link below for the Capitol Baker to see pictures of the final product.
One note: please don't frost these cupcakes unless your heart is really set on doing so. They really don't need it!
Chocolate Cream Cheese Cupcakes
from: The Capitol Baker
yield: approx. 30 cupcakes

Ingredients
Filling:
8 oz. reduced fat cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. mini semi-sweet chocolate chips {You can use regular-sized if you need to.}

Cupcake:
3 c. all-purpose flour
2 c. sugar
2/3 c. cocoa powder
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. vegetable oil {I used canola oil.}
2 Tbsp. white vinegar
2 tsp. vanilla extract

Instructions
1. Preheat oven to 350 degrees F. Line muffin pan with paper liners or spray with non-stick spray.
2. Prepare the filling - beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy. Stir in the chocolate chips. Set aside.
3. Prepare the cupcak - In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla. Beat for 3 minutes. Fill muffin cups 2/3 full with batter. {This is important. Try to not overfill. You need room for the filling.} Spoon 1 level Tbsp. of the filling into the center of each cupcake.
4. Bake 20-25 minutes or until toothpick/cake test inserted in the cake portion comes out clean. Let cool for 5 minutes in the pans and then remove from pans to wire racks to finish cooling. Pin It

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