May 10, 2012

Chocolate Chip Cheesecake Swirl Cupcakes

I lacked time and inspiration for my weekly work cupcake due to a death in the family, so I opted for this unfrosted cupcake from Betty Crocker the Big Book of Cupcakes. It seems like cheating to have a cupcake sans frosting, but that's the recipe.

Chocolate Chip Cheesecake Swirl Cupcakes
1/2 cup sugar
6 oz. cream cheese
1 egg
1 cup chocolate chips
2 1/4 cups flour
1 2/3 cups sugar
1/4 cup unsweetened cocoa
1 1/4 cups warm water
1/2 cup vegetable oil
2 Tbsp. white vinegar
2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt

Preheat oven to 350ºF. Line 24 cupcake tins.

Beat together the sugar and cream cheese for the filling until smooth. Beat in egg until smooth. Stir in chocolate chips, and set aside.

Combine all cupcake ingredients together on low speed for 30 seconds and then high for 3 minutes. Set aside 1 1/2 cups of batter. Divide the remaining batter evenly among cupcake liners, filling to about 1/3 full. Drop 1 Tbsp. filling into each cupcake, dividing evenly among cupcakes. Top with remaining reserved batter.

Bake 30 to 35 minutes or until a toothpick inserted between the center and edge of cupcake comes out clean. Cool completely on wire racks, and store covered in the refrigerator. Makes 24 cupcakes.

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