Cupcakes, cupcakes, cupcakes!

These are hands down my favorite baked good (and trust me, I have a LOT of favorite baked goods). This recipe (based on one provided by the fabulous Mamma Joy) reminds me of a super moist cake slash cheesecake. The combination is spot on, and I love watching people bite into the cupcake and be so pleasantly surprised by the cheesecakey chocolate chip center. Make this if you want to be the best mom on the block or simply be ultra decadent. I last made these for my coworkers as a Holiday gift and it went over incredibly well!

Cream-Cheese Filled Chocolate Chip Cupcakes

3 Cups Flour

2 Cups Sugar

½ Cup Cocoa Powder

2 Teaspoon Baking Soda

1 Teaspoon Salt

2 Cups Water

2/3 Cup Vegetable Oil

2 Tablespoon Vinegar

2 Tablespoon Vanilla

1-8 ounce Cream Cheese {softened}

1- Egg

1-1/3 Cups Sugar

1-Cup Chocolate Chips

Pinch of Salt

Directions:

1. Preheat at oven to 350 degrees. Line 36 muffin cups with liners.

2. In a mixing bowl, stir together flour, sugar, cocoa powder, baking soda and salt.

3. Stir in water, vegetable oil, vinegar and vanilla. Fill paper liners half full.

4. In a separate bowl make the filling: Beat together cream cheese, egg, 1 cup of the sugar, salt, and chocolate chips.

5. Spoon one heaping tablespoon filling on top of each cupcake.

6. Sprinkle each with ½ teaspoon sugar. Bake 30 minutes.

Use Glad Freezer Bags to freeze ahead: These cupcakes freeze very well for up to 2 months.