1 box
extra moist chocolate cake mix
8 ounces
cream cheese
1 egg
1/3 cup
sugar
1/8
teaspoon salt
1 cup chocolate
chips
Preheat oven to 350F. Prepare the cake batter according to
package directions. Set batter aside. In a separate bowl, mix the cream cheese,
egg, sugar, and salt until batter is combined and has a creamy consistency.
Stir in the chocolate chips.
 |
| Dueling batters! |
Fill each muffin cup 1/3 full with the chocolate batter, then
top with a generous dollop of the cream cheese batter.
 |
| At first it looks like the cream cheese mixture is going to come out on top. |
Bake for 25 to 30
minutes. Remove from oven. Let cupcakes cool before serving.
 |
| In the oven, though, things get mixed up pretty evenly. |
My Rating: 5/5 "These are delicious. They're incredibly moist. You can't go wrong with chocolate and cheesecake. They don't even need frosting! Note: I used a Devil's Food cake mix instead of just a plain chocolate one, which is a move I strongly advocate."
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