I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. —Vivian Morris, Cleburne, Texas
Chocolate Cream Cheese Cupcakes
Chocolate Cream Cheese Cupcakes
Prep Time
30 min
Cook Time
25 min
Yield
20 servings
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar, divided
- 1 large egg
- 1 teaspoon salt, divided
- 1 cup semisweet chocolate chips
- 1-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1 cup water
- 1/3 cup canola oil
- 1 tablespoon white vinegar
- FROSTING:
- 3-3/4 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 1/2 cup butter, melted
- 1/3 cup 2% milk
- 1 teaspoon vanilla extract
- Chopped pecans, optional
Directions
- Preheat oven to 350°. For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
- In a bowl, combine flour, cocoa, baking soda, remaining 1 cup sugar and remaining 1/2 teaspoon salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened.
- Fill paper-lined muffin cups half full with batter. Drop filling by tablespoonfuls into the center of each. Bake until a toothpick inserted in cake comes out clean, 24-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; if desired, sprinkle with pecans. Store in the refrigerator.
Nutrition Facts
1 cupcake: 358 calories, 17g fat (8g saturated fat), 36mg cholesterol, 268mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 3g protein.
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