Every time I make these cupcakes I get requests for the recipe. I saw it in a Rachel Ray magazine a couple years ago and have been making them ever since. They taste AMAZING! And now I'm going to pass on the recipe to you for any last minute baking.
Ingredients:8 ounces cream cheese, at room temperature
2-1/2 cups sugar
1 large egg yolk
6 ounces semisweet chocolate chips
2-1/4 cups flour
1-1/2 teaspoons baking soda
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup plus 3 tablespoons vegetable oil
1-1/2 teaspoons apple cider vinegar
1-1/2 teaspoons pure vanilla extract
Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1-1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture.Bake until the edges are firm to the touch, about 25 minutes. And then Enjoy!! The melted chocolate chips in the middle of the homemade cream cheese frosting are delicious!