Mini Tuxedo Cupcake Bites
A mini chocolate cupcake topped with a cream cheese and chocolate chip mixture.
Servings: 48 mini cupcakes
Ingredients
- Chocolate Chip Cream Cheese Part:
- 8 oz cream cheese softened
- 1/3 cup white sugar
- 1/8 t salt
- 1 egg beaten
- 6 oz mini semi-sweet chocolate chips
- 1 1/2 cup all-purpose flour
- Chocolate Cake Part:
- 1 cup white sugar
- 1/2 cup cocoa
- 1 t baking soda
- 1/2 t salt
- 1 cup water
- 1/2 cup vegetable oil
- 1 t pure vanilla extract
- 1 T white vinegar
Instructions
- Preheat oven to 350 degrees. Line a mini muffin pan with paper liners and set aside.
Chocolate Chip Cream Cheese Part
- In a small bowl, add the cream cheese, sugar, salt and egg. Beat with an electric mixer until smooth and fully combined. Stir in the chocolate chips. Set aside.
Chocolate Cake Part
- Sift the flour, sugar, cocoa, baking soda and salt. Stir with a whisk to combine.
- Add the water, oil, vanilla and vinegar. Stir with a whisk to fully combine.
Assemble
- Fill the bottom half of the cupcake liner half full of the chocolate cake mixture. Add the chocolate chip cream cheese mixture over the top of the chocolate cake part to fill to the top of the cupcake liner.
- Bake for 15 to 20 minutes or until the cream cheese is set. Remove and allow to cool for 5 to 10 minutes before removing from the pan. Place on a cooling rack to cool completely.
- Store in the refrigerator.