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Perfect for Valentine’s Day or a weekend brunch, these scrumptious chocolate muffins have a pocket of sweetened raspberry cream cheese.
4 ounces (1/2 package) cream cheese, softened
2/3 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon plus 2 teaspoons McCormick® Raspberry Extract , divided
1 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter, melted
1 tablespoon confectioners' sugar
Preheat oven to 350°F. Mix cream cheese, 2 tablespoons granulated sugar and 2 teaspoons raspberry extract in small bowl until well blended and smooth. Set aside.
Mix flour, 2/3 cup granulated sugar, cocoa powder, baking powder, baking soda and salt in large bowl. Add milk, melted butter and 1 tablespoon raspberry extract; stir just until dry ingredients are moistened.
Divide batter evenly among into 12 paper-lined muffin cups. Place 1 teaspoon cream cheese mixture in center of each muffin.
Bake 18 to 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on wire rack. Sprinkle with confectioners’ sugar.
(Amount per serving)