Cream-Filled Chocolate
Cupcakes
The base cake batter is delicious but a chocolate cake mix is
a good subsitute.
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
Filling:
1 (8 ounce) package cream cheese,
softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet
chocolate chips
1 cup chopped nuts (optional)
Directions:
Preheat
oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper
liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a
large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in
the vinegar and vanilla. Beat in the flour mixture until incorporated. Set
aside.
In a
medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir
in the chocolate chips and nuts.
Fill
muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon
of the cream cheese mixture. Bake in the preheated oven until the tops spring
back when lightly pressed, 20 to 25 minutes.
Ice with
buttercream icing and sprinkle with additional mini chocolate chips or chocolate
jimmies. Or dust with powdered sugar.
