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Cream-Filled Chocolate Cupcakes Recipe

Guest Author - Sandy Moyer

Cream-Filled Chocolate Cupcakes

filling:

  • 1 egg
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 1/8 tsp. salt
  • 12 oz. mini chocolate chips, semi-sweet (optional) Preparation -
    Beat the eggs, cream cheese, sugar and salt together. Add the chocolate chips, if using, mix well, and set aside.

    batter:

  • 3 cups flour
  • 2 cups sugar
  • 1/2 cup cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 T. vinegar
  • 1 tsp. vanillaPreparation -
    Mix all the dry ingredients together. In another bowl, mix the water, vegetable oil, vinegar and vanilla together. Mix with an electric mixer at until well blended. Add the dry ingredients to the liquid ingredients and mix at medium speed for about two minutes. Line 2 cupcake pans with paper liners. Fill each cup about 1/3 to 1/2 full with the chocolate batter. Top each with a heaping teaspoon full of the cream cheese filling. Bake in a preheated oven at 350º for 25 to 30 minutes.


    Oneida 24-c. Cupcake Carrying Case24-cup Cupcake Carrying Case
    This convenieint carrying case holds 24 cupcakes or muffins and allows for easy transport to picnics, parties and other events. It features a locking lid, an easy grip handle, and includes a non-stick 12-cup muffin pan.



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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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