Monday, October 26, 2009

Cream Cheese Cupcakes


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

    In a large bowl, beat cream cheese until fluffy. Beat the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
    For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
  • Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° 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. Yield: 1-1/2 dozen.

1 comment:

Kristen said...

ummm...these used to be my all time favorites!! They still are...just kind of forgot about them. I must make!! ;)