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“From The Magnolia Bakery”
READY IN:
1hr 5mins
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°; line two 12-cup muffin tins with 18 cupcake papers.
  2. Make cream cheese filling: in a bowl, beat the cream cheese and sugar until smooth; add in the egg; beat well.
  3. Stir in the chocolate chips; set aside.
  4. Make the cupcakes: combine the flour, cocoa, baking soda, and salt in a bowl; set aside.
  5. In a big bowl, beat together the oil and sugar, on medium speed.
  6. Add in the dry ingredients in two parts, alternating with the buttermilk and vanilla; making sure all ingredients are well blended.
  7. Carefully spoon batter into cupcake liners, filling them 2/3 full.
  8. Drop a small scoop (about 1 ½ tablespoons) of the cream cheese filling on top of each cupcake.
  9. Bake for 30-35 minutes, or until pick comes out clean.
  10. Cool in tins for 30 minutes; remove from tins and cool completely on a wire rack.

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