Make these. They are the perfect accompaniment for thunderstorms, especially when made and eaten with little boys.
* 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
* 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 oz bittersweet chocolate, chopped, melted, warm * 1/2 cup whole milk
Beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips (I was generous with these!)
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Mix wet ingredients together then add dry. Fill cups 1/3 full. Then plunk a heaping spoonful of the cream cheese + chocolate chip mixture into the middle of each cup.
Bake cupcakes until toothpick inserted into center comes out clean, about 20 minutes. Cool in the pan, then in the fridge~ I think these cupcakes actually taste better cold than warm...though some might beg to differ.
* Recipe originally from here.
Also, I am just loving these beautiful photographs.