Yum to the tum!
These are so easy and such an impressive
throw together snack/dessert.
With basic pantry ingredients
(except for the mini chocolate chips)
These are so easy and such an impressive
throw together snack/dessert.
With basic pantry ingredients
(except for the mini chocolate chips)
you could make them anytime.
The best part?!? No icing required!
They are so very moist and do not need
one single thing more!
The recipe makes about 30 cupcakes
and would be fantabulous amongst
your Memorial Day Weekend spread.
Now back to the mini chocolate chip thing.
I've noticed they are kind of hard to find...
what's up with that?!?!
How will this world continue to revolve
if they take away mini chocolate chips!????
WHAT YOU NEED:
For the muffin/cupcakes:
The best part?!? No icing required!
They are so very moist and do not need
one single thing more!
The recipe makes about 30 cupcakes
and would be fantabulous amongst
your Memorial Day Weekend spread.
Now back to the mini chocolate chip thing.
I've noticed they are kind of hard to find...
what's up with that?!?!
How will this world continue to revolve
if they take away mini chocolate chips!????
WHAT YOU NEED:
For the muffin/cupcakes:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
For the filling:
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
WHAT TO DO:
Preheat the oven to 350.
Line muffin pan with cupcake liners.
Set aside.
Line muffin pan with cupcake liners.
Set aside.
For the filling:
In a medium size bowl, combine
softened cream cheese, sugar, egg and salt.
Mix until smooth creamy.
Stir in chocolate chips (mini work best).
Set aside.
For the muffin/cupcakes:
In a separate bowl,
stir together the dry ingredients and
add in water, oil, vinegar and vanilla.
Mix together using a whisk or hand mixer
for about 3 minutes.
Fill muffin cups about 2/3 full with batter.
Spoon about 1 tablespoon of the filling
in the center of each.
Bake 20-25 minutes.
Remove from the oven and let rest
about 5 minutes before removing
from muffin pan.
If needed, refill pan with more liners
and repeat process for another batch.
Let muffins cool until room temperature
and place in an air-tight container
or place in ziploc bags.
Refrigerate any leftovers.
add in water, oil, vinegar and vanilla.
Mix together using a whisk or hand mixer
for about 3 minutes.
Fill muffin cups about 2/3 full with batter.
Spoon about 1 tablespoon of the filling
in the center of each.
Bake 20-25 minutes.
Remove from the oven and let rest
about 5 minutes before removing
from muffin pan.
If needed, refill pan with more liners
and repeat process for another batch.
Let muffins cool until room temperature
and place in an air-tight container
or place in ziploc bags.
Refrigerate any leftovers.
Yield: about 30 cupcakes
These are so chocolatey and yummy
and they aren't covered in all of that
ooey gooey icing either, making them
twice as healthy....right?!?
and they aren't covered in all of that
ooey gooey icing either, making them
twice as healthy....right?!?
ENJOY!
...Now, let's give a BIG Memorial Day salute
to all of those that have served and continue
to serve to protect our freedom!
to all of those that have served and continue
to serve to protect our freedom!
Our deepest thanks!
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