| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Philadelphia |
Chocolate, Cakes |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz) Philadelphia Brand Cream Cheese, softened |
|
|
(I'm sure your store brand would work) |
| 1/3 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1/2 |
c |
Baker's Semi-Sweet Chocolate Chips |
|
|
(or any brand) |
| 2 |
|
Squares Baker's Unsweetened Chocolate, melted |
| 1/3 |
c |
Vegetable oil |
| 1 1/4 |
c |
All purpose flour |
| 1 |
c |
Granulated sugar |
| 3/4 |
c |
Water |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
CUPCAKES:
From: Baker's Chocolate Cookbook
FILLING:
powdered sugar (optional)
HEAT oven to 350.
BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in
chips; set aside.
BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg,
vanilla, baking soda, and salt in large bowl with wire whisk or fork until
blended and smooth. Spoon 1/2 the batter evenly into 18 greased or
paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture.
Spoon the remaining batter evenly over cream cheese mixture.
BAKE for 30 to 35 minutes or til toothpick inserted into center comes out
clean. Remove from pans to cool on wire racks. Sprinkle with powdered
sugar, if desired.
Preptime: 15 minutes. Bake time: 30 to 35 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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