Cooking From The Glossies: Chocolate Cream Cheese Cupcakes Recipe

• 1 8-ounce package reduced fat cream cheese
• 1 large egg
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chips
• 1 cup all purpose flour
• 3 heaping tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon coarse kosher salt
• 1/8 teaspoon baking soda
• 3/4 cup plus 2 tablespoons sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, chopped, melted, warm
• 1/2 cup two percent milk

1. Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.
2. Preheat oven to 350u0b0F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend.
3. Divide batter among cups, filling 2/3 full. Place 1 heaping tablespoonful cream cheese filling in each center and swirl with a toothpick.
4. Bake cupcakes until toothpick inserted into center comes out clean (disregard cream cheese filling that sticks to the toothpick), about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.

cream cheese, egg, sugar, salt, vanilla, semisweet chocolate chips, flour, cocoa, baking powder, coarse kosher salt, baking soda, sugar, unsalted butter, eggs, vanilla, bittersweet chocolate, percent milk

Taken from www.seriouseats.com/recipes/2009/03/cooking-from-the-glossies-chocolate-cream-cheese-cupcakes-recipe.html (may not work)