Recipe via Rachael Ray magazine. These cupcakes are rich, have a sweet filling as well as surprise chocolate chips sunken inside. This post is dedicated to my friend Michelle because I made them for her birthday and she asked for the recipe. Finally, here it is! xoxo.
8 oz cream cheese, softened
2 1/2 cups sugar
salt, see below
6 oz semisweet chocolate chips
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 cup plus 2 tbsp natural cocoa powder
1 1/2 cups water
1/3 cup plus 3 tbsp vegetable oil
1 1/2 tsp apple cider vinegar
1 1/2 tsp vanilla extract
Preheat oven to 350 degrees F. Line muffin pans with baking cups. Beat the cream cheese, 1 cup sugar and 1/8 tsp salt. Add the egg and mix well. Fold in chocolate chips and set aside.
In a large bowl whisk together the flour, remaining 1 1/2 cups sugar, 3/4 tsp salt, baking soda and cocoa powder. Add the water, oil, vinegar, and vanilla extract and stir until smooth.
Fill each baking cup 2/3 full with batter and top with a generous tablespoon of the cream cheese mixture. Bake until edges are firm to touch, about 25 minutes. Cool cakes on wire rack. Makes 24.