Cheese Stuffed Chocolate Cupcakes.

Akibat Mas and Nor yang teramat rajin baking,  maka aku pun terjebak sama.  This cupcakes memang seriously sedap.  Sedap dan sangat senang nak buat. 

Ingredients:

For the cupcakes:
2 cups (12 oz) semisweet chocolate chips, divided (aku guna beryls dark chocolate)
1 1/2 cups (6.61 ounces or 187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup warm water
1/4 tsp salt

For the cheesecake filling:
6 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Directions:

For the cupcakes:
Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.

Place 12oz of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.

In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.

For the filling:
In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy.

Fill each muffin cup quarter full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the soms chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

From Nestle Toll House