Yield
24 Cupcakes

How to Make It

Step 1

HEAT oven to 350°F. Line 24 medium muffin cups with paper baking cups. Beat 1/2 cup sugar and cream cheese in large bowl until smooth. Beat in egg until smooth. Stir in chocolate chips; set aside.

Step 2

BEAT remaining ingredients in large bowl on high speed 3 minutes. Reserve 1 1/2 cups batter.

Step 3

FILL each muffin cup 1/3 full. Spoon 1 tablespoonful cream cheese mixture onto batter in each cup. Top each cup with reserved batter.

Step 4

BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool. Store in Refrigerator.

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