Ingredients :
- Chocolate batter
- 1 1/2 cup all-purpose flour
- 1 cup white sugar
- 1 pinch salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 1 egg
- 1/2 cup butter, melted
- 1 cup water
- 1 tsp vanilla extract
- Filling
- 1 packages (8 oz.) cream cheese
- 1 egg
- 1 pinch salt
- 1 tbsp white sugar
- 1/3 cup chocolate chips
Method :
- Preheat oven to 425°F. (I know this seems high, but this is how you get high-topped cupcakes)
- For the filling: Beat cream cheese and egg in a medium bowl until it"s smooth and creamy. Slowly add the sugar and salt. Beat on low speed or stir until mixed in well. Add chocolate chips and stir. Set aside.
- For the chocolate batter: In another medium bowl combine dry ingredients and mix well.
- Gradually add the butter, water, egg, and vanilla extract. Mix well. (using an electric mixer helps everything get mixed well)
- Line a 12-count muffin tin with paper liners, and evenly distribute the chocolate batter into all of them.
- Then evenly distribute the cheese filling on top of the chocolate batter.
- Bake 6-9 minutes at 425°F first. The cupcakes should be about 1/4-1/2 inch above the paper liner. That’s the sign the heat can be turned down.
- Reduce the heat to 350ºF (DO NOT OPEN THE OVEN DOOR TO DROP THE TEMP.) and bake for another 15-20 minutes more or until a toothpick inserted comes out barely clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack (important) to cool completely.
- Enjoy!
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