Chocolate Cream Cheese Cupcakes
Filling:
1 (8 oz) package cream cheese
1 large egg
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Cupcakes:
1 cup all purpose flour
3 tablespoons sifted unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/8 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped, melted, warm
1/2 cup whole milk
For filling: Using electric mixer, beat cream cheese in medium bowl. Add
egg, sugar, salt, and vanilla and beat until almost smooth. Fold in
chocolate chips.
For cupcakes: Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat
sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla
and chocolate; beat at high speed 5 seconds. Beat in flour mixture
alternately with milk. Beat on high for 5 seconds to blend. Divide batter
among cups, filling 1/3 full. Using tablespoon, hollow out center of each
cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.
Bake cupcakes until toothpick inserted into center (but not cream cheese
filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove
from pan; cool completely on rack.
Makes 12 Cupcakes