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Preheat oven to 350 degrees F (177 degrees C)
and lightly butter or spray with a non stick vegetable spray, 12 muffin cups.
Cream Cheese
Filling: In your food processor or
electric mixer beat the cream cheese until smooth. Add the sugar, egg, and
vanilla extract and beat until creamy and smooth. Set aside while you make the
Chocolate Cupcake batter.
Chocolate
Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder,
baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and
vanilla extract. Make a well in the center of the dry ingredients and stir in
the wet ingredients until nice and smooth. Evenly divide the batter among the 12
muffin cups. Then spoon a few tablespoons of the cream cheese filling into the
center of each cupcake.
Bake in the
preheated oven for about 25 minutes, or until the cream cheese filling is a
little brown and the cupcakes feel springy to the touch (a toothpick inserted
into the chocolate part of the cupcake will come out clean). Remove from oven
and place on a wire rack to cool.
These cupcakes
can be stored in the refrigerator for about 3 - 4 days.
Makes 12
cupcakes
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