Black and White Cupcakes

Photo: flickr user alicia rae

Ingredients

1 (8-ounce) packaged cream cheese, softened

1 large egg, at room temperature

cups sugar, divided

1 cup miniature semisweet chocolate chips

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup warm water

cup vegetable oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees

Line two muffin tins with cupcake papers

In a medium bowl, beat the cream cheese, egg, and 1/3 cup of sugar on medium speed of an electric mixer until light and fluffy, about 2 minutes. Stir in the chocolate chips and set aside.

In a large bowl, thoroughly combine the flour, the remaining sugar, cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the water, oil, vinegar, and vanilla. Mix the wet and dry ingredients until just blended.

Fill each muffin cup one-third full with the cocoa batter, then top with a spoonful of the cream cheese mixture until the paper is about two-thirds full.

Bake 25 to 30 minutes, or until the tops spring back when lightly touched.

Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.