Chocolate Cream Cheese Cupcakes


  • 1 egg
  • 1 1/3 cup white sugar
  • 8 oz. Philly Cream Cheese
  • 6 oz. Nestlé chocolate bits
  • 1/4 cup Hershey's cocoa
  • salt
  • baking soda
  • 1/2 cup Crisco canola oil
  • cider vinegar
  • vanilla
  • flour
  • cold water



Combine 1 egg, 1/3 cup of sugar, 8 oz. cream cheese. Beat with mixer until smooth. By hand, stir in 6 oz. chocolate bits. Set aside.

Cupcake Batter

With mixer, combine 1/2 cup canola oil, 1 cup white sugar, 1 TBSP vinegar, 2 tsp. vanilla, 1/4 cup cocoa, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup of cold water and 1 1/2 cups flour. Beat all ingredients with a mixer until smooth.

Place batter in paper cups in cupcake pans (makes 18-24 cupcakes). Fill each cup 1/3 full with chocolate batter. Place one heaping tsp. of filling into middle of each cup. Bake at 350 degrees for 25 minutes. Cool and serve.

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