Chocolate Cream Cheese Muffin....huh Cupcake??

Soft, very soft and fudgy in the middle. That's what my 18 year old son said about these when he tried one. I don't know if I'd call these a muffin or a cupcake that you don't have to frost?  To Read More, Click On The Recipe Title.


 A muffin calls for the batter to be lumpy, just stirring the ingredients in until everything is blended together. This recipe calls for the batter to be smooth. Whatever it is...how about a cuppie-
muff it's good! This recipe came from RecipeZaar. I did make an adaption though. The recipe called for a cup of water, putting water in a recipe always makes me think I'm loosing the chance to put some flavor or texture to whatever I'm making so I decided to use milk. You could also put a cup of coffee in for a mocha flavor. In the ingredient list I saw vinegar, ok I'll make sour milk but I used 1 tbls of vinegar instead of 1 tsp, put it in the milk , let it sit until it did it's souring thing and added it to the batter. That's the only adaption. Now filling the muffin cups with 1/4 cup of the batter was just a little bit to much batter since you have to put the cream cheese filling on top, next time I'll cut back on the amount of batter that goes into the tins which will give me more muffins , I had left over cream cheese filling that just wouldn't fit into the muffin tins.



I know what you're thinking but no these didn't over flow onto my oven bottom. I used the muffin tip I always use to get nice domes on my muffins and I think that's why they didn't. I turned the oven to 425 degrees and baked them for about 8 minutes then turned them back to 350 degrees and finished baking them. The higher temperature pretty much sets the top of the muffins and makes them rise up a bit.

This cuppie- muff is for all you chocoholics out there! Soft and fudgy, you've gotta love that!





Chocolate Cream Cheese Muffins
RecipeZaar

Filling
8 ounces cream cheese
1 egg
1/2 cup sugar
6 ounces semi-sweet chocolate chips

Cake
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water ( ( I used milk with 1 tbls vinegar)
5 tablespoons vegetable oil
1 teaspoon vinegar ( didn't use)
1 tablespoon vanilla
Directions

Filling:.
Beat together cream cheese, egg and sugar until smooth. Stir in chocolate chips and set aside.

Cake:

Preheat oven to 350 degrees F. Lightly grease and flour muffin pan.
Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Mix until batter is of smooth consistency.
Spoon 1/4 cup of batter into each muffin cup. Dab on four separate rounded teaspoons of filling close to the edges of each muffin.
Bake for 25 minutes. Let cool for 20 minutes before removing from muffin pan.