This recipe was given to me from Miss Vittles Catering over on facebook. It is from the Joy of Baking and it is Amazing!
Cream Cheese Filling
8 ounces cream cheese at room temperature
1/3 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour (we both used cake flour)
1 cup sugar
1/3 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup corn or canola oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
Pre heat oven to 350 degrees and line 12 muffin cups with paper liners.
Cream Cheese Filling: Beat the cream cheese until smooth. Add the sugar, egg and vanilla and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda and salt. In a separate blowl mix the water, oil, vinegar and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients until smooth. Evenly divide the batter amon the 12 muffin cups. Spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake for approximately 25 minutes until the cream cheese filling is a little brown and the cupcakes feel springy to the touch. Remove and cool.
The cupcakes can be stored in the refrigerator for about 3 or 4 days.