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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line 18 muffin cups with paper bake cups; set aside.
Beat cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add 1/3 cup sugar and egg. Beat on medium speed for 1 minute or until smooth. Stir in chocolate pieces; set aside.
In a large bowl, combine the remaining 1 cup sugar, flour, cocoa, baking powder, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of the cream cheese mixture over each. Sprinkle with granola.
Bake for 25 to 30 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.