Desserts

Cream Cheese Chocolate Chip Cupcakes

2

I can’t believe I haven’t yet shared our families favorite Cream Cheese Chocolate Chip Cupcakes with all of you! They were introduced to me the night my husband proposed, and I’ve made them ever since. I generally have all the ingredients on hand (I do try to keep cream cheese in the fridge), so it’s easy. If you keep cream cheese and chocolate chips on hand (I generally do), you will likely have all of the other ingredients in your pantry, too. These cupcakes can be enjoyed warm and gooey or c

15
Filling:
8 oz. cream cheese
? cup sugar
1 egg
? tsp salt
1 cup semi sweet chocolate chips
cake:
1½ cup flour
1 tsp. salt
¼ cup cocoa
1 T vinegar
1 cup water
1 tsp. baking soda
1 cup sugar
? cup vegetable oil
1 tsp. vanilla
Set oven to 350 degrees. Mix the filling and set aside. Mix dry cake ingredients together and then add the oil, vinegar, and vanilla. Pour the water over everything and mix with electric beaters. Fill cupcake liners half full of cake batter. Drop a heaping tablespoon of filling into the center of the chocolate batter. Bake at 350 degrees for 25 minutes. Eat warm and gooey or put them in the fridge to chill for a more textured taste. Makes 15-18 cupcakes
Nutritions

Calories
212

Sodium
295mg
12% DV

Fat
9g
14% DV

Protein
3g
7% DV

Carbs
31g
10% DV

Fiber
2g
8% DV

If you´re looking for a dish that packs a ton of flavor and is super healthy, look no further. These Smoky Spanish Garbanzos with Herbed Basmati Rice are exactly it. Loaded with flavors, easy to make and done in about 30 minutes.

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  1. To make the herbed basmati rice, add 1 cup (195 grams) basmati rice that has been rinsed under cold running water into a sauce pan, along with 1/2 tsp (.45 grams) dried thyme, 1/2 tsp (.56 grams)...
    See the full directions on my site