I was looking through my old tin recipe file and found this card, handwritten by a lady named Emily Smith. I worked with her years and years ago. I love that it is in her handwriting and there is a smear of chocolate on it. I have not made this recipe in so long; I really cannot remember when I did. I was looking for something different to make for our Sweet Taste of Saturday and this one jumped out at me. Thank you Emily!
In a large bowl, mix together the flour, cocoa, salt, sugar and baking soda. Add water, oil, vinegar and vanilla. Beat on medium speed until batter is creamy. Set aside.
In a separate bowl cream together the cream cheese, egg, sugar and salt. Stir in the chocolate chips.
Preheat oven to 350 F. Spray cooking spray into two 12-count muffin tins. Fill each cup 1/2 full of batter. Drop about 1 teaspoon (walnut sized) of the cream cheese mixture in the center of each tin of batter.
Bake for 20 to 25 minutes. Makes 24 cupcakes.
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These were great, thanks for the recipe. Brought them to work and they were gobbled up in minutes! Made them the night before and they were still moist the next day.
Prep: Cook:
Serves: 24 Level: Intermediate
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