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“From the book Crazy About Cupcakes”
READY IN:
50mins
SERVES:
18-24
YIELD:
18-24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325. Insert liners into a medium cupcake pan. Place a chocolate cookie in the bottom of each liner.
  2. In a large bowl cream together 1 Celsius of the sugar, the oil, and the water until blended. Stir in the vinegar and vanilla.
  3. In a separate medium bowl mix together flour, baking soda, and 1/4 teaspoons of the salt.
  4. Add all the dry mixture to the wet mixture and beat until mixed.
  5. In another medium bowl beat together the cream cheese, eff and the remaining sugar and salt. Stir in the chocolate chips.
  6. Fill liners half full with the chocolate batter. Top with a heaping tablespoons of the cream cheese mixture. Bake for 25-30 minute or until the edges of the cupcakes are puffed but the centers look moist.

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