The addition of the mini chocolate chips in the cream cheese mix adds a perfect texture to the “surprise” filling. The cream cheese was actually not as prominent as I would have liked it to be, and actually the next time I make these I’m going to play around with it a bit and add some sour cream to the mix and see how that works out.

The cupcakes stayed moist in the fridge with plastic wrap and were devoured within two days! This is definitely a keeper.

This particular version of the recipe comes from Worth Her Salt.

Black Bottom Cupcakes

1 8 oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c miniature semisweet chocolate chips

1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract

~ Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

~ In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

~ In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

~ Bake in preheated oven for 25 to 30 minutes.

Post from: Chocolate Bytes

Chocolate Chip Cream Cheese

Flickr user Waldo Jaquith says that “after a decade of complaining about Bodo’s replacement of chocolate-chip cream cheese with strawberry cream cheese (ugh), I finally did something about it. Two packages of cream cheese, one 10 ounce bag of mini chocolate chips, and about two tablespoons of cocoa. Presto—dessert cream cheese.”

This would be amazing on bagels, of course. What else can you think of to put it on?

Post from: Chocolate Bytes

We felt like some brownies yesterday but I wanted to play with them a little bit first!

I just used a box mix (I like the Ghirardelli triple chocolate brownies) because I’m out of cocoa (the horror!), but before I put it into the oven I mixed one 8oz package of softened cream cheese, 1/4 cup of sugar and 1 egg together until smooth (if it’s too thick you can add a tablespoon or so of water or even coffee), then poured it over the top. Then I used a fork to pull the brownie batter up and around the cream cheese mixture to marble it.

I baked it using the package directions (40 minutes at 325 degrees) but next time I do it (and there’ll definitely be a next time!) I’m going to keep it in at least another 5-10 minutes since the inside was still a little too gooey. But they taste fantastic!

Post from: Chocolate Bytes