- 1 cup cream cheese, softened
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 2 1/4 oz chocolate chips
- 1 & 1/2 cups all-purpose flour
- 1 cup brown sugar
- 5 Tbsp unsweetened cocoa powder
- 1 Tbsp baking soda
- 1/4 teaspoon salt
- 1 cup warm water
- 1/3 cup vegetable oil
- 1 Tbsp 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, 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.
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