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Eileens Cream Cheese Chocolate Cupcakes Recipe

  • 18servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Filling

  2. 1 (8-oz) carton cream cheese , softened

  3. 1/3-cup sugar

  4. 1 egg

  5. 1/8-tspn salt

  6. 1-cup semi- sweet chocolate pieces

  7. 1-cup peanut butter chips

  8. Cupcakes

  9. 1 1/2-cups flour

  10. 1-cup sugar

  11. 1/4-cup baking cocoa

  12. 1/4-tspn baking soda

  13. 1/2-tspn salt

  14. 1-cup water

  15. 1/2-cup vegetable oil

  16. 1-tbspn white vinegar

  17. 1-tspn vanilla extract

Instructions Jump to Ingredients ↑

  1. For the filling-

  2. In a bowl, beat the cream cheese until smooth.

  3. Add the sugar, egg, ad salt, mix well.

  4. Foil in the chocolate and peanut butter chips set aside.

  5. For the cupcakes -

  6. In a bowl, combine the flour, sugar, cocoa, baking soda, and salt Add the water, oil, vinegar, and vanilla; mix well.

  7. Fill paper-lined muffin cups half full with batter.

  8. Top each with about 2-tbspn of cream cheese filling.

  9. Bake at 350 degrees for 30 - 35 minutes.

  10. Cook for 10 minutes before removing to write rack to Cool completely.

  11. Yields 1 ½-dz.

  12. NOTE: The filling with partially cover the top of the cupcake.

  13. -Susana

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