Cream Cheese Chocolate Cupcakes

This recipe came about from me messing around too much with a regular chocolate cupcakes recipe. While trying to make a recipe I had found sugar free and a little Halloweeny (is that a word?) I inadvertently made a self frosting cupcake! I love playing mad scientist in the kitchen! Because of this I won’t be able to post a regular sugar version of this recipe because, well there isn’t one! LOL

Cream Cheese Capped Chocolate Cupcakes

Ingredients:

Cream Cheese Topping:

1 8oz pkg cream cheese (do not soften)

1 egg

1/2 tsp vanilla

1/8 tsp salt

1/3 c Splenda Granular

Food coloring (optional)

Cupcakes:

1 1/2 c flour

1 c Splenda Granular

1/4 c cocoa powder

1 tsp baking soda

1/2 tsp salt

1 c water

1 egg

1/3 c vegetable oil

1 tbsp white vinegar

1 tsp vanilla extract

Directions:

Put your cold cream cheese in a bowl and microwave for 30 seconds. Transfer to a mixing bowl and add egg, salt, vanilla and Splenda. If using a food coloring now is the time to add it. Mix on high speed until smooth.  It should be runny, not like the batter. Set aside.

In a large mixing bowl combine flour, Splenda, cocoa powder, baking soda, and salt. Mix with a fork to combine. Make a small well in the center and pour in the vegetable oil, egg, vanilla, water, and vinegar. Mix until completely combined and smooth.

Line muffin cups with papers. Fill muffin cups about 2/3rds full with the chocolate batter. Pour 2 tbsp of the cream cheese mixture on top of the batter in each cup. Bake at 350°  for 15 minute or until toothpick inserted in center comes out clean, (no chocolate batter.)

Cool in pan for 10 minutes before transferring to a wire wrack. Makes abt 1 dozen cupcakes.