Chocolate Cream Cheese Cupcakes
Once you bake these cupcakes and they cool, they are ready to eat. No icing needed.
3 cups flour
2 cups sugar
1/2 cup cocoa
2 cups water
2/3 cup oil
1 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons baking soda
2 T. vinegar
8 oz. cream cheese, softened
1 egg, slightly beaten
1/2 teaspoon salt
6 oz. mini chocolate chips (or regular size chocolate chips)
In a large mixing bowl. Mix all the ingredients together until combined. You can use a mixer or do this by hand. No need to get out the mixer for this one though.
In a cupcake pan lined with cupcake papers, add 1/4 cup batter into each cup or enough batter to fill the cup halfway. Top each with 1 T. cream cheese mixture.
Bake at 350 degrees for 20-25 minutes. Cool before eating. Store in an airtight container.
Mix cream cheese, egg, sugar, and salt in a small bowl and mix to combine until creamy. Fold in the chocolate chips.
Note: These cupcakes freeze nicely, so bake ahead and have them ready for your next get together.