Prep Time:
20 minutes

Cook Time:
22 to 25 minutes

Servings:
24 cupcakes

Prep Time:
20 minutes

Cook Time:
22 to 25 minutes

Servings:
24 cupcakes

INGREDIENTS

  • 1/2 C. (125 mL) sugar
  • 6 oz (175 g) cream cheese, softened
  • 1 egg
  • 6 oz (175 g) semi-sweet chocolate chips
  • 2 1/2 C. (625 mL) all-purpose flour
  • 1 1/4 C. (300 mL) sugar
  • 1/4 C. (50 mL) baking cocoa
  • 2 tsp. (10 mL) baking powder
  • 2 tsp. (10 mL) baking soda
  • 1 tsp. (5 mL) salt
  • 1 1/4 C. (300 mL) water
  • 1/2 C. (125 mL) Crisco® Pure Vegetable Oil
  • 2 Tbsp. (30 mL) vinegar
  • 2 tsp. (10 mL) pure vanilla extract

DIRECTIONS

  1. Heat oven to 350°F (180ºC). Line 24 medium muffin C. with paper baking cups. In large bowl, beat 1/2 C. (125 mL) sugar and cream cheese until smooth. Beat in egg until smooth. Stir in chocolate chips. Set aside.
  2. In large bowl, beat remaining ingredients on high speed for 3 minutes. Reserve 1 1/4 C. (300 mL) of batter.
  3. Fill each muffin C. about 1/3 full. Spoon about 1 tablespoonful (15 mL) of cream cheese mixture onto the batter in each cup. Top each C. with reserved batter.
  4. Bake at 350°F (180ºC) for 22 to 25 minutes or until toothpick inserted in centre comes out clean. Serve warm or cold. Cover and refrigerate any leftovers.