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This recipe's been in our family for years. These cupcakes still go quick each time I make them. So
I always double or triple the ingredients.
—Julie Briceland, Windsor, Pennsylvania
INGREDIENTS:
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
CUPCAKES:
1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 egg
1 cup water
1 tablespoon white vinegar
1/3 cup vegetable oil
1 teaspoon vanilla
TOPPING:
Sugar
Chopped almonds, if desired
DIRECTIONS:
Combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chips. Set aside. Sift together flour, cocoa, salt, sugar and soda. Add egg, water, vinegar, oil and vanilla; beat until well combined.
Fill paper-lined muffin tins half full with chocolate batter. Drop a heaping teaspoon of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. Bake at 350° for 25 minutes. Cool. Refrigerate any leftovers. Yield: 20-24 cupcakes.
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