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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
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

Printed from tasteofhome.com Jul 24, 2008

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Chocolate Cream Cheese Cupcakes cont.

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 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.