Pumpkin and/or pecan, apple or some other fruit, pie are the traditional ending to the Thanksgiving meal. But, chocolate should also be included in some form; after all, what's a meal without chocolate? These little chocolate and cream cheese splendors fit the bill and are easy to make.
Ingredients: 8 ounces cream cheese, softened, 1 egg, 1/3 cup granulated sugar, 1/8 teaspoon salt, 1 cup miniature chocolate chips, 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder (I used dark chocolate, yum!), 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup water, 1/3 cup vegetable oil, 1 tablespoon cider vinegar (I used white), 1 teaspoon vanilla extract.
Instructions: Preheat oven to 350 degrees. Line 2 12-cup muffin pans with paper liners or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup granulated sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25-30 minutes.
Makes 24 cupcakes.
Submitted by Laura Duncan Allen on allrecipes.com.
"Let's Bake a Cake!"
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