3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoon baking soda
2 cups water
2/3 cup vegetable oil
2 tablespoon cider vinegar
2 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
Pinch of salt
1 cup miniature semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper or foil cups or lightly spray with non-stick cooking spray.
Sift together the flour, sugar, cocoa, and baking soda into a large mixing bowl. Add the water, oil, vinegar and vanilla and beat at medium speed for about 3 minutes until well combined.
Make the filling:
In a large bowl, using a wooden spoon, cream the cream cheese. Add the egg, sugar and salt and beat until smooth and thoroughly combined. Fold in the chocolate chips.
Assemble the farm cakes:
Pour the cake batter into the prepared muffin cups, filling each about 2/3 full. Spoon 2 teaspoons of the filling into the center of each cake.
Bake for 20 to 25 minutes or until the cakes spring back when lightly touched. Serve warm or at room temperature.
Pairs Well With
Chocolate cream cheese cupcakes, rich and gooey. I discovered these little gems in a 1985 issue of Chocolatier Magazine and have been making them ever since. These muffin-sized chocolate cakes with a cream cheese and chocolate chip filling are also known as “Black Bottom Cupcakes.” Be sure to serve these with a tall glass of cold milk.