From the kitchen of: Becky Flinders
Serves: 24 cupcakes
Rating: ***
Filling:
8 oz softened cream cheese
1/3 C sugar
1 egg
pinch of salt
1/2 C mini chocolate chips
Cupcakes:
3 C flour
2 C sugar
4 T cocoa powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
3/4 C vegetable oil
2 C water
Mix filling ingredients in small bowl and set aside.
Mix dry ingredients for cupcakes in medium bowl. I've mentioned before that I like to use a whisk to mix my dry ingredients to keep everything light. Add wet ingredients and beat with electric mixer for 2 minutes on medium speed.
Prepare your muffin tin with cupcake liners. To fill them, it works perfectly to use my pampered chef medium and small scoops. Put a medium scoop full of batter in the liners (approx. 2 T), a small scoop of surprise filling (approx, 1 T), and top it off with another medium scoop full of batter.
Bake at 375 for 20 minutes.
Top it off with Buttercream Frosting. (see label Frosting)
Welcome!
Welcome to my new recipe box! Glad you came to peek.
Here is how this works. The recipes are not in any order, so the best way to look at them is to go to the Recipe Box on the right column and click on the category that makes your tummy growl.
If there is something in your kitchen you just don't know what to do with, click on that label in the right column and every recipe that calls for that ingredient will pop up! Enjoy!!
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