Time 40m Yield 12 cupcakes Number Of Ingredients 11 Steps:
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside. Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar. Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake. Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes. Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.
Time 45m Yield 18 large cupcakes Number Of Ingredients 15 Steps:
Sift dry ingredients together in large mixing bowl. Form well in center of dry ingredients and add water, oil, vinegar, and vanilla. Beat with mixer until smooth. Stir in chocolate chips. In separate bowl, cream together cream cheese and powdered sugar. Fill greased or paper-lined muffin cups 2/3 full with batter. Drop 1/2 tsp of cream cheese mixture on top. If desired, sprinkle with slivered almonds. Bake at 375 for 12-15 minutes.
Time 1h15m Yield Makes 24 cupcakes Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners. Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined; transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes. Add egg and whisk until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla; stir until just combined (do not over-mix). Filling: In a medium bowl, whisk together cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth. Spoon 2 to 3 tablespoons cupcake batter into each muffin cup, tapping tins firmly to level and evenly distribute batter. Evenly divide the cream cheese filling among the muffin cups, adding spoonfuls to each to fill muffin cups about three-quarters full. Dot remaining cupcake batter on top. Using a skewer or tip of a paring knife, make figure-8 motions to create a marbled effect on the surface of each cupcake. Bake until filling sets, 22 to 25 minutes. Cool completely on a wire rack.
Time 1h Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.
Time 30m Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture. Bake for 30 to 35 minutes.
Time 40m Yield 2 dozen. Number Of Ingredients 20 Steps:
In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
Time 40m Yield 12 serving(s) Number Of Ingredients 13 Steps:
Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside. Sift together flour, sugar, cocoa and salt. Add water, oil, vinegar and vanilla. Beat until well combined until cups 1/3 full with chocolate batter. Top each one with a heaping teaspoon full of cream cheese mixture. Bake at 350°F for 30-35 minutes. Check after 25 minutes so cheese mixture does not get too brown.
Time 40m Yield 24-48 cupcakes, 24-48 serving(s) Number Of Ingredients 13 Steps:
In one bowl combine first 9 ingredients: Mix well fill mini cupcake holders with paper liners. Fill chocolate mixture into liners 1/2 to 2/3 tsp full. In second bowl combine the last 3 ingredients:. Mix well, fold in chocolate chips. Place 1 teaspoons full of white mixture on top of chocolate mixture in cups. Bake in a 350°F preheated oven for 20 minutes. Cool.
Time 35m Yield 16 muffins, 16 serving(s) Number Of Ingredients 13 Steps:
Stir together dry ingredients. In separate bowl, mix liquids together, then add to dry ingredient mixture; mix well. Place in paper-lined muffin tins, filling cups half full. Beat together cream cheese, sugar and egg. Stir in chocolate chips. Drop a spoonful into each muffin cup of batter. Bake at 350 degrees for 20 minutes.
Time 30m Yield 48 cupcakes, 24 serving(s) Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees. Place cupcake cups into miniature cupcake pans. Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips. Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.). Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top. Bake for approximately 20 minutes. Makes 4 dozen. (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).
Yield 24 Number Of Ingredients 4 Steps:
Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips. Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.
