Choco-Cheese Cupcakes

Chocolatey and delicious, this recipe has a built-in frosting and a gooey cream cheese center. It might be hard to wait until they cool completely to take a bite so enjoy just one while it’s still warm.

Choco-Cheese Cupcakes

Ingredients:

8 ounces cream cheese, softened
1 large egg
1/3 cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon The Olive Scene Espresso or Dark Chocolate Balsamic Vinegar
1 teaspoon vanilla

Directions:

Preheat oven to 375°F. Line muffin tin with cupcake papers

Place softened cream cheese, egg, sugar and salt in a small mixing bowl. Beat with an electric mixer on medium speed until combined, about 3 minutes. Refrigerate until needed.

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Add remaining ingredients and mix on a low speed, scraping the sides of the bowl, until thoroughly combined.

Fill each cupcake paper 3/4 full with the cupcake batter. Drop a heaping teaspoon of the cream cheese mixture into the center. Swirl with a knife then top generously with the chocolate chips.

Bake 35 to 40 minutes until the tops tall and set. Middle will jiggle when shaken but should not be runny.

Recipe Source: Donna Nordin, Baker & Pastry Instructor