Black and White Cupcakes
(from The Cookbook Junkie)
Cream Cheese Layer
8 ounces cream cheese, softened
¼ cup sugar
1 large egg
1½ cups all-purpose flour
1 cup sugar
¼ cup plus 1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup water
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3 ounces semisweet chocolate chips (1/2 cup)
Preheat the oven to 350 degrees. Line 12 muffin cups with foil or paper muffin cup liners.
Prepare the Cream Cheese Layer: In a medium bowl, beat the cream cheese until smooth. Beat in the sugar and egg until well blended.
Make the Cake Layer: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a small bowl, beat the water, oil, egg and vanilla. Add to the flour mixture and stir until just combined. Stir in half of the chocolate chips.
Fill the muffin cups about half full with the chocolate cake batter. Using the remaining cake batter and all of the cream cheese batter, spoon equal amounts on top of the cake batter, creating a top that is half chocolate and half cream cheese. (They don’t rise very much so don’t worry about going to the top of the muffic cups.) Sprinkle the tops of the cupcakes with the remaining chocolate chips.
Bake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Set the muffin tin on a wire rack to cook for 10 minutes. Turn the cupcakes out of the pan to cool completely.
Yield: 12 cupcakes.