Serves: 12 as a cake or about 20 cupcakes
Preparation Time: About 15 minutes active time, 40 minutes baking
8 oz softened cream cheese
1/3 c sugar
1/8 t salt
1/2 t vanilla
1 c chocolate chips
1 1/2 c flour
1 c sugar
1 t baking soda
1/4 c unsweetened cocoa (extra for dusting pan)
1/2 t salt
1 c water or coffee
1/3 c vegetable oil ( about 1-2 T extra for greasing pan)
1 T white vinegar
1 t vanilla
Preheat oven to 350. Grease a Bundt pan really well. I brush it well with oil and then sprinkle cocoa on the sides to dust the pan.
Place cream cheese, egg, sugar, vanilla and salt in a bowl. Beat well until smooth and fluffy. Stir in chocolate chips and set aside. This makes a lot and more than you need if you are only making 12 cupcakes.
In a large bowl, add flour, sugar, baking soda, cocoa and salt. Stir well. In a large measuring cup, combine water or coffee, oil, vinegar and vanilla. Make a well in dry ingredients and stir in wet ingredients. Combine well.
If you are making cupcakes, fill cupcake liners 1/3 full. Top with a dollop of cream cheese mixture. If you are making cake, pour about half the batter into the Bundt pan. (This doesn’t make a tall cake as there isn’t quite enough batter, but it does work!) Now spread the cream cheese filling over the batter. Top with the other half of batter. Spread well, so that the cream cheese filling isn’t showing. This takes practice but if you don’t cover all your filling it still makes a delicious cake!
Bake at 350 on the middle rack about 40 minutes for a cake, 25-30 minutes for cupcakes.
You can top this with a chocolate glaze. I take about 2 T of cocoa and 1 cup of powdered sugar and add 2 tablespoons of milk plus a 1/2 t of vanilla. Stir with a whisk until the lumps are out. If it is too thin, add some more powdered sugar. If it is too thick add more milk. If you want it plain, just leave the cocoa out. I used plain and chocolate, just to make it decadent, but one or the other will do!