Ingredients
- 1 (8 ounce) package cream cheese
- 1 large egg
- 1 13 cups granulated sugar (separated)
- 34 teaspoon kosher salt (separated)
- 1 cup mini chocolate chip
- 1 12 cups all-purpose flour
- 14 cup unsweetened cocoa
- 1 teaspoon baking soda
- 12 cup canola oil
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
Instructions
- Heat oven to 350.
- Line mini-muffin tins with paper liners.
- Using an electric mixer, beat the cream cheese, egg, 1/3 c of the sugar and 1/4 tsp of the salt in a large bowl until creamy.
- Stir in the chocolate chips.
- In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt.
- Add the oil, vinegar, vanilla and 1 c water and mix until fully incorporated.
- Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each).
- Top each of the cups with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
- Bake until the cupcakes are puffed and barely golden, 15-20 minutes.
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