About this recipe:Rich and gooey chocolate cupcakes cooked with a dollop of cream cheese. Easy to make; look and taste fabulous.
Laura Duncan Allen
Makes: 24 cupcakes
1 (225g) block cream cheese, softened
1/3 cup (65g) white sugar
pinch of salt
1 cup (175g) dark choc chip bits
1 1/2 cups (190g) plain flour
1 cup (200g) white sugar
1/4 cup (20g) cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 cup (235ml) water
1/3 cup (80ml) vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla essence
Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 degrees C. Line muffin trays with patty cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup (75g) sugar and pinch of salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup (220g) sugar, cocoa, bicarb soda and 1/2 teaspoon salt. Make a well in the centre and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin trays 1/3 full with the batter and top with a dollop of the cream cheese mixture.