Prep Time 30m
Cook Time 35m
Ready Time 90m
Yield 24 cupcakes

  • 1/2 cup sugar
  • 2 (3 oz.) packages cream cheese, softened
  • 1 large egg
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 2 1/2 cups Pillsbury™ Softasilk® Enriched & Bleached Cake Flour
  • 1 2/3 cups sugar
  • 1/4 cup baking cocoa
  • 1 1/4 cups water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 tablespoons vinegar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
Preparation Directions
  • Step 1Heat oven to 350°F. Line 24 medium muffin cups with paper baking cups. Beat 1/2 cup sugar and cream cheese in large bowl until smooth. Beat in egg until smooth. Stir in chocolate chips; set aside.
  • Step 2Beat remaining ingredients in large bowl on high speed 3 minutes. Reserve 1 1/2 cups batter.
  • Step 3Fill each muffin cup 1/3 full. Spoon 1 tablespoonful cream cheese mixture onto batter in each cup. Top each cup with reserved batter.
  • Step 4Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool. Store in Refrigerator.
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