You will LOVE these. Also, I would run through traffic for these cupcakes. (the mini chocolate chips are really essential, don't use the big ones)
I was sold. I made these cupcakes this past weekend and they brought a giant big smile to my face. I could tell why my friend loves these so much. The chocolate cake is rich and moist; and the cream cheese adds a nice bit of tangy smoothness. These cupcakes were truly delicious.
These cupcakes were a great way to celebrate my 100th blog post! Thank you to my readers and everyone else who has encouraged and supported me since the launch of The Capitol Baker almost two years ago.
Chocolate Cream Cheese Surprise Cupcakes
adapted from Hershey's
(6 PointsPlus per serving)
Ingedients
for the filling:
8 oz. reduced fat cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
for the cupcake:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
Directions
Pre-heat the oven to 350 degrees F. Line muffin cups with paper liners.
Prepare the filling- beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy. Stir in the chocolate chips.
Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl. Add the water, oil, vinegar and vanilla. Beat for 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level Tbsp of the filling into the center of each cupcake.