I found this recipe while looking through some older posts from How About Orange. They looked so good that I had to try them right away. I made them a few Sundays ago, and brought them into work the next day. They were a big hit. The cupcakes are delicious and don’t take very long to make – I mixed the filling and the batter, filled the cupcake trays, and had the first batch in the oven in under 30 minutes. I do love frosting, but these taste so good you don’t need frosting. This is a great recipe to make when you don’t have a lot of time to bake, since you don’t have to spend time making frosting or frosting the cooled cupcakes.
The filling is piping hot right out of the oven, so let them cool a little bit before eating. But they are amazing while they are still warm. To re-heat them later, about 10 to 15 seconds in the microwave heats them back up nicely.
You can view the original post on How About Orange right here.
Here’s the recipe:
Filling:
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. chocolate chips
1 c. peanut butter chips (or just use more chocolate if you want)
Cupcakes:
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.
