8 oz Cream cheese
1 lg Egg
1/3 c Sugar
1/8 ts Morton’s Lite Salt
1 c Semisweet chocolate chips
1 c Water
1/3 c Canola oil
1 tb White vinegar
1 ts Vanilla extract
1 1/2 c Flour
1 c Sugar
1/4 c Hershey’s? cocoa
1 ts Baking soda
1 ts Morton’s Lite Salt
Beat cream cheese, egg, sugar & salt until smooth. Stir in chocolate
chips & set aside.
For batter, combine water, oil, vinegar & vanilla. Combine flour,
sugar, cocoa, baking soda & salt. Add to the liquid mixture & beat
well. Batter will be quite thin. Spoon about 2 tsp of batter into
greased or paper-lined miniature muffin cups. Top with about 1 tsp
cream cheese filling. Bake at 350F for 18-23 minutes or until a
toothpick inserted in the chocolate portion comes out clean. Cool for
10 minutes; remove to wire racks to cool completely. Yield: 6 dozen
Cupcakes freeze well.
Per serving: 56 Calories; 3g Fat (45{2e9f251b366587fbbc6cf0b723637ab4973d0544eef98211a490c8832b50f8a2} calories from fat); 1g Protein;
7g Carbohydrate; 6mg Cholesterol; 28mg Sodium
Yields
72 servings