- 8 oz cream cheese
- 1 egg
- 0.25 cups cocoa powder
- 1 tsp baking soda
- 1.33 cups sugar
- 2 pinches salt
- 1 cup semisweet chocolate chips
- 1.5 cups flour
- 1 cup milk
- 0.33 cups canola oil
- 1 tsp vanilla extract
Preheat the oven to 350 degrees and spray cupcake or muffin tins with a non-stick cooking spray.
In a large bowl, thoroughly mix egg, cream cheese, sugar and a pinch of salt until smooth. Stir in semisweet chocolate chips to the cream cheese mix and set aside. In a separate bowl, blend together flour, the remaining sugar, cocoa powder, baking soda, the remaining salt, milk, oil and vanilla extract until the mixture has a uniform consistency.
Begin filling the muffin tins with the cocoa mixture about a third full each. Dollop spoonful of the cream cheese mixture about an additional third. The cups should no be completely filled before you put them in the oven.
Bake for 30 minutes or until the cream cheese starts to turn very light brown. Remove from the oven and enjoy!