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“I found this in either Woman's Day or Family Circle magazine and I'm posting it here for safe keeping since I couldn't find anything similar.”
READY IN:
1hr 50mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350. Line mini-muffin tins with paper liners.
  2. Using an electric mixer, beat the cream cheese, egg, 1/3 c of the sugar and 1/4 tsp of the salt in a large bowl until creamy.
  3. Stir in the chocolate chips.
  4. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt.
  5. Add the oil, vinegar, vanilla and 1 c water and mix until fully incorporated.
  6. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each).
  7. Top each of the cups with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
  8. Bake until the cupcakes are puffed and barely golden, 15-20 minutes.

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