Ingredients
FOR THE FILLING:
8 ounces, weight Cream Cheese (or 1/3 Less Fat)
1 whole Egg
1/3 cups Sugar
1 teaspoon Vanilla
3/4 cups Mini Chocolate Chips
FOR THE CAKE BATTER:
1-2/3 cup Flour
1 cup Sugar
4 teaspoons Cocoa Powder
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Preheat oven to 350°F. For the cream cheese filling, in a small bowl mix cream cheese, egg, sugar and until smooth. Stir in chocolate chips. Set aside. For the cake batter, in a mixing bowl whisk together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla, then beat until smooth. Stir in red food coloring. Fill cupcake liners 1/3 full with red velvet cake batter. Spoon cheese mixture on top. Bake at 350°F for 30-35 minutes. Don't overcook! Let cool completely before serving. In fact, I like to refrigerate them. Makes 24 cupcakes.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards