Chocolate Cream Cheese Cupcakes 1 package (8 ounces) cream cheese, softened 1-1/2 cups sugar, divided 1 egg 1 teaspoon salt, divided 1 cup (6 ounces) semisweet chocolate chips 1-1/2 cups all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1 cup water 1/3 cup vegetable oil 1 tablespoon white vinegar FROSTING: 3-3/4 cups confectioners' sugar Printed from tasteofhome.com Sep 4, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Cream Cheese Cupcakes cont. 3 tablespoons baking cocoa 1/2 cup butter, melted 6 tablespoons milk 1 teaspoon vanilla extract 1/3 cup chopped pecans For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside. In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full with Printed from tasteofhome.com Sep 4, 2008 Copyright Reiman Media Group, Inc © 2008

Chocolate Cream Cheese Cupcakes batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes. Printed from tasteofhome.com Sep 4, 2008 Copyright Reiman Media Group, Inc © 2008