A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
INGREDIENTS (for 2 servings):
- 1 (8 ounce) package cream cheese
- 1 egg
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
Bake for 30 to 35 minutes.