| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco2 |
72 |
servings |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 1 |
lg |
Egg |
| 1/3 |
c |
Sugar |
| 1/8 |
ts |
Morton's Lite Salt |
| 1 |
c |
Semisweet chocolate chips |
| 1 |
c |
Water |
| 1/3 |
c |
Canola oil |
| 1 |
tb |
White vinegar |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Sugar |
| 1/4 |
c |
Hershey's® cocoa |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Morton's Lite Salt |
INSTRUCTIONS
Beat cream cheese, egg, sugar & salt until smooth. Stir in chocolate
chips & set aside.
For batter, combine water, oil, vinegar & vanilla. Combine flour,
sugar, cocoa, baking soda & salt. Add to the liquid mixture & beat
well. Batter will be quite thin. Spoon about 2 tsp of batter into
greased or paper-lined miniature muffin cups. Top with about 1 tsp
cream cheese filling. Bake at 350F for 18-23 minutes or until a
toothpick inserted in the chocolate portion comes out clean. Cool for
10 minutes; remove to wire racks to cool completely. Yield: 6 dozen
Cupcakes freeze well.
Per serving: 56 Calories; 3g Fat (45% calories from fat); 1g Protein;
7g Carbohydrate; 6mg Cholesterol; 28mg Sodium
Recipe by: Taste Of Home Aug/Sept 97
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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