8oz cream cheese, softened 1 lg egg, at room temperature 1/3 cp plus 1 cp granulated sugar 1 cp miniature choc. chips 11/2 cps AP flour 1/4 cp unsweetened cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cp warm water 1/3 veg. oil 1 tbs apple cider vinegar 1 tsp vanilla extract
- Preheat oven to 350 degrees, line 2 12- cup muffin tins with cupcake liners. - Beat cream cheese , egg, 1/3 cp of sugar on medium speed until light and fluffy. Stir in choc. chips and set aside. - In a large bowl, combine flour, 1 cp sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil,vinegar, and vanilla. Mix just until blended. -Fill each muffin cup one- third full with the choc. batter. Top with a spoonful of cream cheese mixture, until the cups are about two thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched. -Cool in pans for about 1o minutes, move to a wire rack.