Chocolate Cupcakes with cream cheese

Ingredients:

Cream cheese- 8 ounce or 227 gms- ( room temperature),
Granulated sugar ( powdered)-1/3 cup,
Egg- 1,
Vanilla essence- 1/2 tsp.

Chocolate cup cakes:
All purpose flour- 1 and 1/2 cup,
Granulated sugar( powdered)- 1 cup,
Unsweetened cocoa powder ( Hershey's)- 1/3 cup,
Baking soda- 1 tsp,
Plain water-1 cup,
Salt- 1/4 tsp,
Canola oil- 1/3 cup,
Vinegar ( white)- 1 tbsp,
Vanilla essence - 1 tsp.

Method:
Pre heat oven to 350 F or 180 C.
Line  paper cups in the tray or grease the muffin tray.
With a electric  hand mixer  beat the cream until smooth ( 30 seconds).

Add the sugar ,egg and vanilla essence and beat until creamy and smooth ( 1 minute).

Set aside.

Chocolate cupcake:
You need 2 bowls and no mixer.
In a large bowl sift flour,sugar,cocoa pwd,baking soda and salt.

Mix the flour with wire whisk and keep aside.

In a separate bowl mix the water,oil,vinegar and vanilla essence.

Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth with a wire whisk and then with a wooden spoon ( gently).

Evenly divide the batter into the paper cups filling 2/3 only.

Spoon 1 tbsp of the cream cheese in the center of each cup cake( fill 1 tbsp of cream cheese and with another spoon slide the cream cheese in the center of each cupcake).

Bake for 30 to 35 minutes or until the cream cheese filling has set or tooth pick inserted comes out clean.

Remove from oven and place on wire rack to cool.

The cupcakes will be puffed up once you take them out from the oven ,but as it cools the baked cream cheese will sink a bit in the center.
Best eaten fresh but can be covered and kept in the fridge for 3 to 4 days .

Makes 15 cup cakes.
You can make the cupcakes without the cheese cream.
Cupcakes are very delicious and the texture is soft and moist.
The chocolate cupcake does not have egg or butter.