Chocolate Cream Cheese Cupcakes

When Natalie came home late last night, she told me that a man from work asked her if I would make 50 cupcakes for his wife's birthday if he paid me for them. He and his wife had loved the chocolate cream cheese ones Natalie had taken in on her birthday.

Today, when I was telling Gary about it, he told me he had heard the whole conversation from upstairs in bed. He said he had been yelling to us, "Tell him she'll make them for $75.00." Neither I nor Natalie heard him, but he said he yelled it several times. I think he can hear the sound of business ventures even when he's sleeping. (It must be the sound of coins jingling in his ears.)

Baking or making things for love or pleasure is fun for me. But making them for money always makes me nervous. There is a certain level of expectation or quality that is expected when something is purchased. When something is volunteered, then whatever you give is a gift and perfection isn't expected. When it is paid for, well that's a different story. At least that is the way it feels to me.

So, I don't know about the whole idea of charging (with a profit) for making cupcakes. But, I'll gladly share the recipe for no charge. Especially since it's a combination of recipes that were shared freely with me. As most recipes are.

Chocolate Cream Cheese Cupcakes

FILLING
8 ounces cream cheese
3/4 cup sugar
1 egg
1 cup semisweet chocolate chips (6 Oz)

CAKE
1 1/2 cups flour
1/4 cup baking cocoa
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
5 1/2 tablespoons oil
1 teaspoon vanilla extract
1 tablespoon white vinegar

CINDY'S FROSTING
5 cups powdered sugar
6 tablespoons cocoa (sometimes more)
1/2 cup milk
1 cup butter

Directions:
1. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg and salt until combined. Fold in chocolate chips; set aside.
2. In a large bowl, combine the flour, cocoa, baking soda, sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full with batter.
3. Drop cream cheese filling by heaping tablespoonfuls into the center of each.
Bake at 350° for 24-26 (in my oven it was more like 20) minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans. Frost when cool. Keep refrigerated.