Ingredients for cream cheese mixture
1-8 oz cream cheese
1 egg
1/4 c evaporated cane sugar
1/8 teaspoon kosher salt
6 oz semi-sweet chocolate chips (which is half a bag)
Ingredients for cupcakes
1 1/2 c all-purpose flour
3/4 c evaporated cane juice
1 teaspoon baking soda
1/4 c organic cocoa powder
1/2 teaspoon kosher salt
1 c water
1/3 c canola oil
1 T white vinegar
1 teaspoon vanilla
Directions
Preheat oven to 350*
In a medium bowl, place cream cheese, egg, evaporated cane juice and salt and beat well. Stir in chocolate chips. Set aside.
In a large bowl add flour, evaporated cane juice, baking soda, cocoa powder, salt, water, oil, vinegar and vanilla. With an electric mixer, on medium speed, beat well.
Fill cupcake liners until 1/3-1/2 full. Top each with a heaping teaspoon of the cream cheese mixture.
Bake cupcakes for 25-30 mins. Always best eaten warm.
Makes 18 cupcakes.
