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60 minutes
Prep: 25 minutes
Cook: 35 minutes
814 calories per serving view nutrition facts
16 cupcakes
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| Cream cheese layer | |||
| 8 | ounces | cream cheese | softened |
| 1/4 | cup | sugar | |
| 1ea | each | egg | large |
| Cake layer | |||
| 1 1/2 | cups | flour, all-purpose | |
| 1 | cup | sugar | |
| 2 | tablespoons | cocoa powder | unsweetened |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | water | |
| 1/3 | cup | vegetable oil | |
| 1ea | each | egg | large |
| 1 | teaspoon | vanilla extract | |
| 1/2 | cup | miniature chocolate pieces | semi-sweet |
Preheat oven to 350 degrees.
Line 16 muffin cups with foil or paper liners.
Prepare Cheese layer: Beat cream cheese in bowl until smooth.
Beat in sugar and egg until blended.
Prepare Cake Layer: Mix together flour, sugar, cocoa powder, baking soda and salt in a medium-size bowl.
Whisk water, oil, egg and vanilla.
Stir into flour mixture. Stir in half the chocolate pieces.
Fill prepared muffin cups half full with chocolate cake batter.
Using remaining cake batter and all of cream cheese batter, spoon batters, side by side over bottom cake layer, creating a top that is dark and white.
Sprinkle tops with chocolate pieces.
Bake in preheated 350 degree F oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Transfer pan to wire rack to cool for 10 minutes.
Turn cupcakes out onto the rack to cool combpletely.
| % Daily Value* | |
| Total Fat 41.0g | 64% |
| Saturated Fat 16.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 637mg | 27% |
| Total Carbohydrate 101.0g | 34% |
| Dietary Fiber 2.0g | 8% |
| Sugars 63.0g | |
| Protein 12.0g | 25% |
| Vitamin A | 18% | Vitamin C | 0% | |
| Calcium | 7% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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