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I travelled back to Ottawa to spend Victoria’s day weekend with my family. What a lovely weekend it was! And of course a lovely weekend is not a lovely weekend without some baking :). I also had the honour of having two excellent little helpers in helping me bake these delicious goodies (Thank you again, can’t wait till next time!). The gooey cream cheese mixed with the melted chocolate chips was the highlight of these cupcakes – tangy and chocolaty! However I wish we stuffed the cream cheese mixture within the cupcake instead of dropping it on top..my bad!

Trust me you will love these simple cupcakes!

Chocolate cream cheese cupcakes (Recipe from: The Capitol Baker)
Ingredients
for the filling:
8 oz. reduced fat cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup chocolate chips
for the cupcake:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp apple cider vinegar
2 tsp vanilla extract
Directions 
Pre-heat the oven to 350 degrees F.  Line muffin cups with paper liners.
Prepare the filling- beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy.  Stir in the chocolate chips.
Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl.  Add the water, oil, vinegar and vanilla.  Beat for 3 minutes.  Fill muffin cups 2/3 full with batter. Spoon 1 level Tbsp of the filling into the center of each cupcake.
Bake 20 to 25 minutes or until toothpick inserted in the cake portion comes out clean.  Let cool for 5 minutes in the pans.  Remove from pans to wire rack.  Cool completely.

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