Cream cheese filling

In a mixing bowl put:


• 8 ounces cream cheese softened to room temp

• 1/3 cup white granulated sugar

• 1 egg at room temperature


Mix on medium until smooth.

Cake Ingredients

• 1½ cups all purpose, unbleached flour
• 5 tablespoons cocoa (not dutch-processed)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup dark brown sugar
• 1 cup water
• 1/3 cup canola or other flavorless oil
• 1 tablespoon apple vinegar
• 1 teaspoon vanilla

Instructions
Butter a 12 cup muffin tin. Preheat oven to 350°F.
Sift flour, cocoa, salt, and baking soda into a bowl. Mix water, oil, sugar, vinegar, and vanilla together. Combine the two and stir just until combined. Divide evenly among the 12 cups in the muffin tin. Add about 1 tablespoon of filling per cup…just plop it on top.
Bake for 15 to 20 minutes or until the cake portion springs back when touched and the cream cheese has turned a light gold around the edges.
Remove from oven, allow to cool 5 to 10 minutes and then carefully remove the cakes from the tin. Eat warm or cool totally.