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Cream Cheese And Chocolate Muffin Cakes

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Ingredients

Adjust Servings:
8 ounces cream cheese
1 egg
1/2 cup sugar
6 ounces semi-sweet chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vinegar
1 tablespoon vanilla

Nutritional information

349.9
Calories
154 g
Calories From Fat
17.2 g
Total Fat
7.2 g
Saturated Fat
36.3 mg
Cholesterol
271.7 mg
Sodium
48 g
Carbs
1.9 g
Dietary Fiber
33.5 g
Sugars
4.2 g
Protein
107g
Serving Size

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Cream Cheese And Chocolate Muffin Cakes

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    Excellent recipe! Only change I made was that instead of using normal cocoa powder I had to use Dutch-Processed Cocoa powder which affect the reaction with baking soda. used 1 teaspoon of baking soda and 1/2 teaspoon of baking powder and it worked great. Thanks!

    • 65 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Cream Cheese and Chocolate Muffin Cakes, I cut this recipe off from either the back of a box, or maybe the packaging for some bakeware, as it is printed on cardboard I haven’t made it yet, but it sure sounds good!, Excellent recipe! Only change I made was that instead of using normal cocoa powder I had to use Dutch-Processed Cocoa powder which affect the reaction with baking soda used 1 teaspoon of baking soda and 1/2 teaspoon of baking powder and it worked great Thanks!, Excellent recipe! Only change I made was that instead of using normal cocoa powder I had to use Dutch-Processed Cocoa powder which affect the reaction with baking soda used 1 teaspoon of baking soda and 1/2 teaspoon of baking powder and it worked great Thanks!


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    Steps

    1
    Done

    Filling:.

    2
    Done

    Beat Together Cream Cheese, Egg and Sugar Until Smooth. Stir in Chocolate Chips and Set Aside.

    3
    Done

    Cake:.

    4
    Done

    Preheat Oven to 350 Degrees F. Lightly Grease and Flour Muffin Pan.

    5
    Done

    Combine Flour, Sugar, Cocoa, Baking Soda and Salt. Add Remaining Ingredients. Mix Until Batter Is of Smooth Consistency.

    6
    Done

    Spoon 1/4 Cup of Batter Into Each Muffin Cup. Dab on Four Separate Rounded Teaspoons of Filling Close to the Edges of Each Muffin.

    7
    Done

    Bake For 25 Minutes. Let Cool For 20 Minutes Before Removing from Muffin Pan.

    Avatar Of Brinley Blake

    Brinley Blake

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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