{Tasty Tuesday: Chocolate Cream Cheese Mini Cakes}

These little guys include creaminess, chocolate cake and a hidden melty surprise

all in one bite-size pop. They're pretty yummy.

I have a crystal clear memory of the day I learned to make them. It was Christmas

time over a decade ago. I was in a quaint little kitchen in Easton, Pennsylvania with

an incredible person and baker named Ginger. It was one of those perfect days. Each

time I bake these, I connect with the happy feeling I had in that moment.

Anyway, I just love 'em, and I hope you will, too.

TOP FILLING:
8 oz. cream cheese
1 egg
1/3 c. sugar
1/8 tsp. salt

CAKE BATTER:
1 1/2 c. flour
1/2 tsp. salt
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1 c. water
1/2 c. vegetable oil
1 tsp. white vinegar
1 tsp. pure vanilla
chocolate chips - separate, does not go into bowl of batter mix

Preheat oven to 350 degrees. Line a mini cup cake pan with mini cup cake papers.

In electric mixer, beat cream cheese, egg, sugar, and salt until creamy and

semi-smooth. (Some cream cheese lumps will remain. Don't over mix.)




Mix together flour, salt, sugar, cocoa, and baking soda.

Then add water, oil, vinegar, and vanilla.




Fill each paper cup half way with cake batter.



This is where you add the ingredient that will become the melty surprise in the finished

product. Drop 4-5 chocolate chips into each cup.

Then add 1/2 tablespoon of filling on top of each.



Bake for 15-18 minutes. Cool in pan for 3-5 minutes.

Then, remove from pan and let them come to room temperature

on a cooling rack. Afterwards, store in an air tight container.



Makes 48.

***Best after sitting for a day or overnight in an airtight container. Seriously, don't even waste the calories until they've had time to sit. You'll be glad you waited. ***

You can find more tasty ideas here ...