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Krisís Cream Cheese Cupcakes

Just as yummy as frosted cupcakes and so much easier to transport.


  • 8 oz. cream cheese
  • 1 egg
  • 1/3 Cup sugar
  • 1 tsp. baking soda
  • 1/8 tsp. KOSHER-STYLE FLAKE SALT
  • 6 oz. chocolate chips
  • 11/2 Cups flour
  • 1 Cup sugar
  • 1/4 Cup COCOA POWDER
  • 1/2 tsp. kosher salt
  • 1 Cup water
  • 1/3 Cup canola oil
  • 11/2 tsp. apple cider vinegar
  • 1 tsp. PURE VANILLA EXTRACT
       

Preheat oven to 350į. In a medium bowl, beat together the cream cheese, egg, sugar and salt. Fold in the chocolate chips and set aside. In another bowl, sift together the flour, sugar, COCOA POWDER, baking soda and salt. Add the water, oil, vinegar and VANILLA. Beat until well-blended. Fill muffin cups lined with cupcake papers 1/3 full with chocolate batter. Top each one with 1 tsp. of the cream cheese mixture. Bake at 350į for 30-35 minutes.

Prep. time: 15 minutes
Baking time: 30-35 minutes
Yield: 24

Nutritional Information:
Servings 24; Serving Size 1 cupcake (46g); Calories 150; Calories from fat 70; Total fat 7g; Cholesterol 15mg; Sodium 110mg; Carbohydrate 20g; Dietary Fiber <1g; Sugars 14g; Protein 2g.



Description
Price
Qty
Single Strength Vanilla 4 oz. Bottle
$13.99
Kosher Style Flake Salt 1 lb. bag
$2.29
Dutch Process Cocoa Powder 4 oz. bag
$3.89


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