Cheesecake Cupcakes

16 Servings

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Cheesecake Cupcakes Ingredients

FILLING	1 1/2 c All-purpose flour
2 pk (3-oz) cream cheese;	1 ts Baking soda
1/4 c Sugar	1/2 ts Salt
1 Egg	1/2 c Sugar
1/8 ts Salt	1/3 c Vegetable oil
1 pk (6-oz) Nestle Toll House	1 Egg
CAKE	1 ts Vanilla extract
1/2 c Nestle Toll House semi-sweet	1 c Water

Instructions for Cheesecake Cupcakes

Filling: In medium bowl, combine cream cheese, sugar, egg and salt; beat until creamy. Stir in 1/2 cup Nestle Toll House semi-sweet chocolate morsels. Setaside. Cake: Preheat oven to 350 degrees. Melt over hot (not boiling) water, remaining 1/2 cup Nestle Toll House semi-sweet chocolate morsels; stir until smooth. Remove from heat; set aside. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine sugar, vegetable oil, egg and vanilla extract; beat well. Stir in melted morsels. Gradually beat in flour mixture alternately with water. Spoon 1/2 of batter into 16 paper-lined cupcake pans. Spoon 1 slightly rounded tablespoon Filling over batter. Spoon remaining batter over Filling. Bake at 350 degrees for 23-25 minutes. Cool 5 minutes; remove from pans. Cool completely on wire racks. Sprinkle with confectioners sugar. Makes 16 cupcakes. From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cream CheeseCuisine: Uncategorized

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