Happy Valentine's Day

In honor of Valentine's Day this weekend, our recipe this week is a sweet desert to share with your loved one....or your friends, or have them all to yourself! These are delicious with a heaping scoop of Breyer's Natural Vanilla ice cream. Enjoy

Cream Cheese Cupcakes

Filling:
1 8-ounce package cream cheese
1 large egg
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips Cupcakes:

Cupcakes
1 cup all purpose flour
3 tablespoons sifted unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/8 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped, melted, warm
1/2 cup whole milk


Preparation

For filling:Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.


For cupcakes:Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Place 1 heaping tablespoonful cream cheese filling in each center.

Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.