Chocolate Chip Cheesecake Swirl Cupcakes

 

1/2

cup sugar

2

packages (3 oz each) cream cheese, softened

1

egg

1

bag (6 oz) semisweet chocolate chips (1 cup)

2 1/4

cups Gold Medal® all-purpose flour

1 2/3

cups sugar

1/4

cup baking cocoa

1 1/4

cups water

1/2

cup vegetable oil

2

tablespoons white vinegar

2

teaspoons baking soda

2

teaspoons vanilla

1

teaspoon salt

• 1 Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
• 2 In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter.
• 3 Fill each muffin cup one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
• 4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Store in refrigerator.