Chocolate Cream Cheese Cupcakes Recipe

• 1 package cream cheese (8 ounces), 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

1. 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.

1. In a bowl, combine flour, cocoa, baking soda and remaining sugar and salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened.

1. Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350 F. 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.

1. 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.

1. See more recipes at: www.havefunbaking.com
   And also at: www.lovetobakeandcook.blogspot.com