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Cream Cheese Chocolate Cupcakes
Recipe by jbmthill
Yield 12 servings
Ingredients
Filling:
8 ounces cream cheese, softened
1/3 cup granulated sugar
1egg
1/2 teaspoon vanilla extract
Cupcakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350F and line muffin pan with paper liners (12).
Filling: Beat cream cheese until smooth. Add sugar, egg and vanilla; continue beating until smooth. Set aside.
Cupcakes: In a large bowl, sift flour, sugar, cocoa, salt and baking soda together. In another bowl, mix water, oil, vinegar and vanilla. Make a well in the center of dry ingredients and pour in wet mixture; mix until smooth. Pour batter evenly into muffin cups.
Spoon a few tablespoons of the cream cheese filling into the center of each filled muffin cup.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.
