This week my daughter and I passed the cutest street sign that I have ever seen outside of Disneyland. Who thought of the names of these streets? Cake Box Lane? I wish I lived there! I would open a bakery in my garage!
I have been baking with so many wonderful summery fruits that I had the urge to cause some serious chocolate goodness. So, I pretended that I lived on Cake Box Lane and baked up these Chocolate Cream Cheese Muffins.
Preheat oven to 350 °F.
- 3 cups of sugar
- 2 sticks of butter
- 6 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 1/3 cups flour
- 2/3 cup dark cocoa powder
- 2 cups of semi-sweet chocolate chips
After the chocolate muffin mix is ready to go, it’s time to make the cream cheese filling.
Cream Cheese Filling
- 2 eight ounce packages of cream cheese, softened
- 3 teaspoons of lemon juice
- 2/3 cup of sugar
Whip together well.
Line large muffin tins with cupcake liners or spray with non-stick baking spray. Fill large muffin cups about 2/3 full of muffin batter. Using handy dandy decorating bags, or your favorite decorating bag, with cream cheese filling and cut off the tip. About 1/2 inch or so will do. Then squeeze the filling into the center of each chocolate muffin. Let up on the pressure as you bring the bag up out of the muffin and squirt a little circle onto the top of it too.
Bake for about 30 minutes or until a fork poked into the chocolate muffin area comes out clean.
Wait. What’s that I smell? Heaven?
Yeah, baby! Look at that pretty little cream cheese cloud inside.
These sounded so good while I was writing that I ate the last one that was leftover for lunch.