Black & White Brownie Cupcake

By á-3948

A great take on the black & white cookie in a cupcake form.

Ingredients

• 1 box (20 Oz. Box) Ghirardelli Double Chocolate Brownie Mix
• 1/3 cups Water
• 1/3 cups Vegetable Oil
• 2 whole Eggs
• 8 ounces, weight Cream Cheese, softened
• 1/3 cups Sugar
• I used Winco Bulk Brownie Mix instead (it only calls for water), so I skipped the oil and 1 Egg. I also used neufchatel cheese **

Preparation

Step 1

Preheat oven to 350°F.

In a medium mixing bowl, stir together the Ghirardelli Double Chocolate Brownie Mix, 1 egg, water and oil until moistened (about 40 stokes).

In a separate mixing bowl, using an electric mixer, mix cream cheese and sugar on medium speed until smooth. Add the remaining egg and continue to mix on medium speed for 1 minute or until smooth.

Spoon the chocolate batter into a lightly greased or paper-lined muffin tin, filling 2/3 full. Or, for each cupcake, place 1 tablespoon of cream cheese mixture on top of the batter.

Bake for 28 – 32 minutes. Makes 12 cupcakes. Enjoy!