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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups | King Arthur unbleached all purpose flour, organic | 1 1/3 | cups | sugar, divided | 1/4 | cup | Dutch-processed cocoa powder | 1 | teaspoon | baking soda | 1/3 | tablespoon | salt | 1 | cup (8 fl oz) | water | 1/3 | cup | canola oil | 1/3 | tablespoon | vanilla, pure organic Bourbon Madagascar | 1/3 | tablespoon | vinegar, white | 1 | cup | cream cheese, softened | 1 | large | eggs | 2/3 | package (12 oz) | chocolate chips, bittersweet, Ghirardelli 60% |
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Steps
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Sequence
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Step
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| | 1 | Muffin Tin
Either line with paper baking cups or spray lightly with cooking spray. | | 2 | Batter
Sift the flour, 1 c. of sugar, baking soda, salt, and cocoa together.
Add the water, vanilla, oil, and vinegar to the flour mix, and combine thoroughly.
Add batter to muffin tin. | | 3 | Filling
In mixer, combine the cream cheese, 1/3 c. sugar, and egg until smooth.
Fold in chocolate chips.
Add approximately a tablespoon of filling to each cupcake. | | 4 | Bake at 375º for 15-20 minutes. (Insert a toothpick into the chocolate portion to check if done.)
Remove from muffin tin to wire rack and let cool.
Refrigerate or freeze. |
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