Okay – who’s ready for a massive chocolate fix????
This kind of warm, gooey chocolate fix???
Well then, here you go:
Chocolate Treasure Cupcakes
preheat your oven to 350 degrees
prepare muffin tins for 24 cupcakes (either use liners, or grease and sugar; or grease and cocoa powder – if you REALLY love chocolate – the tins)
1 – 8 oz. pkg softened cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp salt
1 (6 oz.) pkg semi-sweet chocolate chips (1/2 a regular size pkg)
Combine cream cheese, egg, sugar and salt. Beat with mixer on medium speed until well blended.
Now stir in chocolate chips, using a spoon. Set aside for later.
3 cups flour
1/2 cup cocoa powder
2 cups sugar
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
1 tblsp white vinegar
2 tsp vanilla extract
Combine first 5 ingredients (dry team) in a large mixing bowl.
Mix thouroughly – I use a whisk for this part.
Assemble the rest of the ingredients (wet team).
Now, SLOWLY add (in order) water, oil, vinegar and vanilla while mixing on LOW speed with electric mixer (otherwise you will be consumed in a dust cloud of chocolate…..sounds good, breathes bad). 🙂 Mix well.
Now, fill cupcake tins 2/3 full of Batter, then drop heaping teaspoons full of cream cheese Filling in center on top of batter. Don’t worry – it will sink into batter while it bakes. 😉
Arrange pans on center oven racks so that they are not touching.
Bake at 350 degrees for 30 – 35 minutes.
Remove from oven and place on trivets or wire racks to cool before removing cupcakes from pans.
You must let them cool a bit before eating – you don’t want to hurt yourself! But, most importantly of all…….BEWARE that blasted Hand Monster thief!!
Because you are going to want all of this yummy goodness for yourself!!!
Although, in order to avoid possible over-consumption and extra “jigglies” where you don’t want them, you MIGHT want to consider sharing….. Notice I only said “might” though. 🙂