This recipe for cupcakes is a favorite of mine that combines two great flavors – chocolate and cream cheese. They provide a sweet treat without any frosting (which means they pack well in lunches too!). The Topsy Turvy name is because each muffin cup of batter gets a little plop of cream cheese mixture put on top before baking. As it bakes, the cream cheese sinks down into the batter making things “topsy turvy”.
In my last few posts I’ve been sharing how I’m using up my five blocks of cream cheese I got for 25 cents each. These cupcakes are in my regular rotation of treats I make at our house, and having cream cheese on hand was the perfect excuse to bake up a batch.
TOPSY TURVY CUPCAKES
8 oz pkg cream cheese – softened
1/3 cup sugar
1/8 tsp salt
1 cup chocolate chips
1-1/2 cups white flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup cocoa
1 tsp vanilla extract
1/3 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1. In a mixing bowl, combine the cream cheese, egg, sugar, and salt. Use electric mixer and beat until smooth. Add the chocolate chips and stir by hand until they are mixed in. Set aside.
2. In another mixing bowl, combine the flour, baking soda, salt, sugar, and cocoa, and stir until combined. Add the vanilla extract, vegetable oil, water, and vinegar and stir until everything is well mixed.
3. Line cupcake pan with cupcake papers, and fill 2/3’s full with the batter. Then put a good size spoonful of the cream cheese mixture on top of the batter in each muffin cup.
4. Cook at 350 degrees for 25 minutes. Makes 1-1/2 to 2 dozen cupcakes
BONUS TIP: This batter recipe is a basic chocolate cake batter that can also be cooked in a 9×13 pan or two 9″ round pans. If you want to make chocolate cake and don’t have a cake mix, or don’t want to use a cake mix, this is a good way to Make Your Own!