Cakes, Cupcakes and Muffins
Black-eyed Susan Cupcakes
1 ½ cup flour
1 cup organic sugar
¼ cup cocoa powder
1 tsp baking soda
1 tsp vanilla
½ tsp salt
1 cup water
1/3 cup sunflower oil
1 tbsp vinegar
Prepare Cream Cheese Filling and set aside. Line a dozen and a half
cupcake tins with parchment paper liners. In a large bowl, mix flour,
sugar, cocoa, baking soda and salt. In a small bowl combine water, oil,
vinegar and sugar. Stir into flour mixture until well blended. Fill half
of each lined cup with batter. Place a spoonful of Cream Cheese Filling
into center of the batter. Bake at 350° for 25 to 30 minutes.
Cream Cheese Filling:
8 oz cream cheese, at room temperature
1 egg
¼ cup organic sugar
¾ cup semi-sweet chocolate chips
Beat first three ingredients until smooth, then fold in chocolate chips.
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1 ½ cup flour
1 cup organic sugar
¼ cup cocoa powder
1 tsp baking soda
1 tsp vanilla
½ tsp salt
1 cup water
1/3 cup sunflower oil
1 tbsp vinegar
Prepare Cream Cheese Filling and set aside. Line a dozen and a half
cupcake tins with parchment paper liners. In a large bowl, mix flour,
sugar, cocoa, baking soda and salt. In a small bowl combine water, oil,
vinegar and sugar. Stir into flour mixture until well blended. Fill half
of each lined cup with batter. Place a spoonful of Cream Cheese Filling
into center of the batter. Bake at 350° for 25 to 30 minutes.
Cream Cheese Filling:
8 oz cream cheese, at room temperature
1 egg
¼ cup organic sugar
¾ cup semi-sweet chocolate chips
Beat first three ingredients until smooth, then fold in chocolate chips.
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