Cream Cheese Chocolate Cupcake Recipe

Ingredients for Cream Cheese Chocolate Cupcake
1 packet (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Cup cakes 1 cup sugar
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Method
In a large bowl, beat cream cheese until fluffy.

Beat the sugar, egg and salt smooth.

Fold in chocolate and peanut butter chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended.

In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
Fill paper-lined muffin cups half full with batter.

Top each with about 2 tablespoons of the cream cheese mixture.

Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

The filling will partially cover the top of the cupcakes