Ingredients
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3/4 cup fat free cream cheese, softened
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1 teaspoon vanilla
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1/3 cup sugar, plus
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1 large egg
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1/3 cup milk chocolate chips
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1 1/2 cups all-purpose flour
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1 cup sugar
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1/4 cup unsweetened cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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2 tablespoons canola oil
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3 tablespoons light sour cream
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1 tablespoon vinegar
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1 tablespoon sugar
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1/3 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350*F.
- Line 18 muffin cups with foil or paper baking cups.
- To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
- Stir in chocolate chips and set aside.
- In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
- Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
- Fill muffin cups 1/2 full with batter.
- Top each with Tablespoon of cream cheese mixture.
- Bake 20 minutes, or until cream cheese mixture is light golden brown.
- Cool for 15 minutes; remove from pans.
- Cool completely; store in refrigerator.