Chocolate Cream Cheese Cupcakes.

I just had to go there..

Prep: 30 minutes
Bake: 25 minutes + Cooling
1 package {8 ounces} cream cheese, softened
1-1/2 cups sugar, divided
1 egg
1 teaspoon salt, divided
1 cup {6 ounces} semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar


3-3/4 cups confectioner’s sugar
3 tablespoons baking coca
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans
1. For filling, in a small bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
2. In a large bowl, combine flour, coca, baking soda. remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.
3. Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350 degrees F. for 24-26 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, combine the confectioner’s sugar, cocoa, butter, milk and vanilla; beat until blended. Frost the cupcakes; sprinkle with pecans.
Store in the refrigerator.
Yield: 20 cupcakes.