30 August 2015

Kris's cream cheese cupcakes

From the Penzey's catalog

Makes 2 dozen

8 oz cream cheese
1 egg
1/3 c sugar
1 t baking soda
1/8 t kosher salt
6 oz chocolate chips

1 1/2 c flour
1 c sugar
1/4 c cocoa powder
1/2 t kosher salt
1 c water
1/3 c canola oil
1 1/2 t apple cider vinegar
1 t vanilla

Preheat oven to 350. In a medium bowl, beat together the cream cheese, egg, sugar, and salt. Fold in the chocolate chips and set aside. In another bowl, sift together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well-blended. Fill muffin cups lined with cupcake papers 1/3 full with chocolate batter. Top each one with 1 t of the cream cheese mixture. Bake at 350 for 30-35 minutes.

Per cupcake: 150 calories, 2g protein, 20g carbs, 7g fat

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