Nutty Cream
Cheese Brownie Cupcakes
Chocolate seems to be the perfect close for any meal. These darkly rich
cupcakes are topped with a smooth and creamy frosting. Muffins and cupcakes generally take
less time to bake than a pie or a larger cake. Serve these after a rich tomato sauce
pasta.
1 package (8 oz.) cream cheese, softened
1 1/4 cups sugar
1 egg
1 1/2 cups all-purpose flour
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup corn oil
1 tbsp. apple cider vinegar
1 tsp. almond extract
1/2 cup mini semisweet chocolate chips
1/2 cup chopped pecans or walnuts
1. Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners. In a small
bowl, blend the cream cheese, 1/4 cup sugar and egg until smooth. Set aside.
2. Sift together the flour, remaining 1 cup sugar, cocoa, baking soda and salt in the bowl
of an electric mixer. Add the water, oil, vinegar, almond extract, chocolate chips and
half the nuts, and blend well. Fill the muffin cups halfway. Top each with a small amount
of the cream cheese mixture. Sprinkle the remaining chopped nuts on top. Bake for about 25
minutes, until light golden brown. Remove to a rack to cool for 10 minutes. Remove the
cupcakes from the pans and cool on a rack. Makes 18 cupcakes.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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