Description:

Chocolate chips in the filling sink to the bottom while baking.

Source:

Cyndee

Serves/Makes:18 cupcakes

Ingredients

• Chocolate Chip Filling:
• 1 8 oz (224 grm). package cream cheese
• 1 egg
• 1/3 cup (80 ml) sugar
• 1 6 oz (168 grm). package semi-sweet chocolate chips
• Cupcake Batter:
• 1-1/2 cups (350 ml) all-purpose flour, unsifted
• 1 cup (225 ml) sugar
• 1/4 cup (60 ml) cocoa
• 1 tsp (5 ml) soda
• 1/2 tsp (2 ml) salt
• 1 cup (225 ml) water
• 5 tbsp (70 ml) salad oil
• 1 tbsp (15 ml) cider vinegar
• 1 tsp (5 ml) vanilla
• Topping:
• 1/3 cup (80 ml) finely chopped walnuts

Preparation

• Chocolate Chip Filling:
• Beat together cream cheese, egg and 1/3 cup (80 ml) sugar until smooth.
• Stir in chocolate chips.
• Set aside.
• Cupcake Batter:
• In a large bowl, stir together the flour, sugar, cocoa, soda, and salt.
• In another bowl, beat together the water, oil, vinegar and vanilla.
• Gradually add liquid mixture to the dry ingredients, stirring until well blended.
• Fill 18 paper-lined cupcake cups about half full of batter.
• Top each with 1 tbsp (15 ml) filling and about 1/2 tsp (2 ml) walnuts.
• Bake in a 350 degree (175 C.) oven for 25 minutes, or until top springs back when gently pressed.

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