Cupcakes
- 1 1/2 cups [375 mL] flour
- 1 cup [250 mL] sugar
- 1/4 cup [60 mL] cocoa
- 1/4 teaspoon [1 mL] salt
- 1 teaspoon [5 mL] baking soda
- 1 cup [250 mL] water
- 1/3 cup [80 mL] vegetable oil
- 1 tablespoon [15 mL] vinegar
- 1 teaspoon [5 mL] vanilla extract
Cream Cheese Mixture
- 1 [8-ounce / 227-g] package cream cheese, softened
- 1 egg
- 1/3 cup [80 mL] sugar
- 1/8 teaspoon [0.5 mL] salt
- 1 cup [250 mL] miniature chocolate chips
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Cupcakes
- Preheat oven to 350°F [180°C].
- Line miniature muffin tins with small paper cups.
- Prepare cream cheese mixture.
- Into a clean bowl, sift together flour, sugar, cocoa, salt, and baking soda.
- Stir in water, vegetable oil, vinegar, and vanilla.
- Beat well with an electric mixer.
- Fill muffin cups one-third full with cupcake mixture.
- Top each with 1/2 teaspoon [2.5 mL] cream cheese mixture; then top with more cupcake mixture.
- Bake into preheated oven, for 15 to 20 minutes.
- Cool in pan, before serving.
Cream Cheese Mixture
- Into a bowl, beat together softened cream cheese, egg, sugar, and salt until smooth.
- Stir in chocolate chips; set aside.
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