Baking

Cream Cheese Chocolate Cupcakes

I made a similar recipe a few years ago, and uh, I wasn’t impressed.  After seeing this recipe in “Taste of Home”, I just knew I had to make ‘em!  I had left out the cream cheese 45 minutes longer than I normally would have (about an hour) and surprisingly, that was the key in how delicious these are!!!

I went back and compared the first recipe… and the main differences are the vinegar (one uses cider vinegar, the other regular white) and an additional cup of morsels. Then I read all the reviews and one person suggested letting the cream cheese soften for an hour or two. Too funny!  Sometimes what initially seems to be a bad thing is actually good!

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1/4 cup baking cocoa - I used Ghirardelli
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg
• 1/8 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips
• 1 cup granulated sugar
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract

PREPARATION

Let cream cheese soften in mixing bowl for at least an hour.

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the flour, cocoa, baking soda and salt.
3. Beat cream cheese until fluffy. Add the sugar, egg and salt until smooth. Do not overmix.  Fold in chocolate and peanut butter chips; set aside.
4. For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Gradually add dry ingredients.
5. Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yields: Approximately 18 cupcakes

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