Monday, April 7, 2008

Black & White

As most of you probably know, I have a recurring back issue. The back issue causes me to walk bent over (which is very attractive!). As I got out of bed the other morning, my loving husband said- I feel like I'm married to a 65 year old. But I've never really been known for grace! Too bad I'm not even 30 yet!

Although, I have been taking it easy, I did find some time to make these cupcakes. I took them to my volunteer group and they really enjoyed them.

These are the perfect cupcakes to bring to a function/ event. Since they don't have a frosting, you don't have to worry about how to transport them. And you really don't miss the frosting with the addition of cream cheese and chocolate chips.

Black and White Cupcakes

8 ounces cream cheese, softened
1 large egg, at room temperature
1/3 cup plus 1 cup granulated sugar
1 cup miniature chocolate chips
1 & 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes.

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