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Chocolate & Cream Cheese Filled Cupcakes

Chocolate Cream Cheese Filling:

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips

Cupcakes:

3 cups all-purpose flour
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract

 

Chocolate Drizzle:

1 cup semisweet chocolate chips

2 teaspoons vegetable shortening

1. For Chocolate Cream Cheese Filling: Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate chips.
2. Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups; set aside.
3. For Cupcakes: In a large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla and beat on medium speed of mixer for 2 minutes.
4. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon of Chocolate Cream Cheese Filling into center of each cupcake.
5. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
6. For Chocolate Drizzle: Melt chocolate chips and shortening in microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Using fork, drizzle over cupcakes.

Makes about 2 1/2 dozen cupcakes.

 

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