All purpose flour – slightly less than 1 cup
Brown sugar – Slightly less than 1 cup (firmly packed)
Baking soda – ½ tsp
Salt – a pinch
Unsweetened cocoa powder – 2 rounded tbsp
Water – ½ cup
Egg – 1 large
Vinegar – ½ tbsp
Canola oil – 2 rounded tbsp
Vanilla essence – ½ tsp
Cream cheese – 100 grams, softened
Granulated sugar – 2 rounded tbsp
Vanilla essence – ¼ tsp
Preheat the oven to 180C.
Beat together the cream cheese, granulated sugar, ¼ tsp of vanilla essence & ½ the egg with your mixer till smooth & fluffy. Keep aside.
Sift together the flour, cocoa powder, baking soda & salt. Beat the other half of the egg very well. Add the brown sugar, vinegar, water, canola oil & ½ tsp of vanilla essence to the egg & beat well till smooth. Fold in the sifted flour carefully.
Spoon the chocolate batter into the holes in your muffin pan & place a generous tablespoon of cream cheese mixture on top of the chocolate batter.
Bake at 180C for 25 minutes.
I like to have these delicious cupcakes at room temperature.