Black & White Brownie Cupcakes

• 1 box (20 Oz. Box) Ghirardelli Double Chocolate Brownie Mix
• 1/3 cups Water
• 1/3 cups Vegetable Oil
• 2 whole Eggs
• 8 ounces, weight Cream Cheese, Softened
• 1/3 cups Sugar

1. Preheat oven to 350u0b0F.
2. In a medium mixing bowl, stir together the Ghirardelli Double Chocolate Brownie Mix, 1 egg, water and oil until moistened (about 40 stokes).
3. In a separate mixing bowl, using an electric mixer, mix cream cheese and sugar on medium speed until smooth. Add the remaining egg and continue to mix on medium speed for 1 minute or until smooth.
4. Spoon the chocolate batter into a lightly greased or paper-lined muffin tin, filling 2/3 full. Or, for each cupcake, place 1 tablespoon of cream cheese mixture on top of the batter.
5. Bake for 28 - 32 minutes. Makes 12 cupcakes. Enjoy!

ghirardelli, water, vegetable oil, eggs, weight cream cheese, sugar

Taken from tastykitchen.com/recipes/desserts/black-white-brownie-cupcakes/ (may not work)