Another recipe utilizing that wonderful product--the chocolate chip. Oh yum!
If you don't have two mini-muffin pans, rush out and buy them and a package of mini-paper liners. They are handy.
Heat oven to 350 degrees. Line mini-muffin tins with paper liners.
Make Filling: Blend 8 oz. of room temperature cream cheese with 1 large egg and 1/3 cup sugar until smooth.
Make Cake Batter: Combine 1 1/2 cups all purpose flour; 1/4 cup unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup sugar. Stir in 3/4 cup water; 1/3 cup vegetable oil; 1 Tablespoon cider vinegar; 1 teaspoon pure vanilla extract. Beat until smooth. Fill paper-lined cups 1/2 full. Top each with a half-teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese. Backe in center of oven for 14 minutes until firm.
Yield: 60 mini-cupcakes.
For standard cupcake pans: Line 24 muffin cups and follow above instructions except use 1 Tablespoon cream cheese mixture and 3 or 4 chocolate chips. Bake 25 to 30 minutes.
Yield: 24 cupcakes.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment