FILLING
1 pk 8 ounces; cream cheese,
-softened
1 Egg
1/3 c Sugar
1/8 ts Salt
6 oz Semisweet chocolate chips
-BATTER-
1 c Water
1/3 c Vegetable oil
1 tb White vinegar
1 ts Vanilla extract
1 1/2 c All-purpose flour
1 c Sugar
1/4 c Baking cocoa
1 ts Baking soda
1 ts Salt
In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir
in chocolate chips; set aside. For batter, combine water, oil, vinegar, and
vanilla in another mixing bowl.. Combine remaining ingredients; add to the
liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons
of batter into greased or paper-lined miniature muffin cups. Top with about
1 teaspoon filling. Bake at 350 degrees for 18-23 minutes or until a
toothpick inserted in chocolate portion comes out clean. Cool for 10
minutes; remove to wire racks to cool completely. Yield: 6 dozen.
NOTES : “‘These freeze very well,’ notes Bertille Cooper of St. Inigoes,
Maryland. ‘I like to keep a batch on hand for drop-in guests or when I’m
too busy to bake.'”
Yields
1 Servings