I love cupcakes and I finally found time to try these this weekend. I’ve had this recipe since before the holidays and can not remember where I found it. I don’t usually make cupcakes from scratch, but these were so incredibly easy. I threw the batter together on Saturday morning and then had to leave for a friend’s birthday brunch with only half of it baked off. I stuck the remaining batter in the fridge (which I never do with a cake mix). The second batch I baked, after brunch, turned out just as good as the first. Last night I made another full batch (makes about 20) because I signed up to bring in cupcakes to my work lunch today. I was in such a rush this morning I left them on the kitchen table and didn’t realize it until I was walking in the door of my office. I chuckled to myself because it reminded me of this Hallmark e-card that Evan’s Mom sent. Fortunately, there were plenty of other sweets and I didn’t have to feel bad for forgetting. I’m sure they will still be good on Monday and we can have them for breakfast.
1 pkg (8 oz) softened cream cheese
1/3 cup sugar
1/8 tsp salt
1 package (12 oz) milk chocolate chips (about 2 cups)
1 1/2 cup all purpose flour
1 cup sugar
1/4 cup baking cocoa
1 tsp baking soda
1 cup water
1/3 cup vegetable oil
1 tbs white vinegar
1 tsp vanilla
1. Preheat oven 350 degrees
2. In a medium bowl, beat cream cheese, sugar, egg and salt. Mix well and fold in chocolate chips and set aside.
3. In a large bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla.
4. Fill paper lined muffin cups half full with batter. Top each with about 2 tbs of cream cheese mixture.
5. Bake for 20-25 minutes.