Ingredients: |
Ingredients: 8 ounces cream cheese, softened 1 1/3 cups sugar, divided 1 large egg ½ teaspoon peppermint extract (or to taste) Red food coloring 1 cup white chocolate mini morsels 1 ½ cup flour 1 teaspoon baking soda ½ teaspoon salt ¼ cup unsweetened cocoa powder 1 cup water 1/3 cup vegetable oil 1 Tablespoon white vinegar 1 teaspoon vanilla extract
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Directions: |
Directions:Preheat the oven to 350°. Line 16 muffin cups with paper liners.
Beat the cream cheese with an electric mixer until creamy and smooth. Gradually beat in 1/3 cup sugar until thoroughly combined. Add the egg and beat until smooth. Add the peppermint extract, then the red food coloring bit by bit until you get a nice, bright pink tinge. Go a little brighter than the final color you want as it will soften during cooking. Fold in the white chocolate morsels.
In a large bowl, combine the remaining 1 cup of sugar, the flour, baking soda, salt and cocoa powder. Make a well in the center of the dry ingredients. Stir together the water, oil, vinegar and vanilla in a measuring jug, then pour into the well. Stir just until the batter is mixed. Spoon the batter evenly between the 16 muffin cups, filling each half-full. Spoon a heaping Tablespoon of the cream cheese filling over the batter in the cups.
Bake for 25 – 30 minutes or until a tester inserted in the middle of a cake comes out clean. Remove from the tins and cool completely on a wire rack. |