Chocolate cupcakes with cream cheese filling were almost a staple of church socials and bake sales when I was growing up. The odd part is I can’t recall making them with my mom. I’m not sure why. So while these are a more common recipe, I thought I’d include them for all of you who are either looking for the recipe or who haven’t had the divine experience of eating them.
The Capitol Baker‘s recipe as easy it is delicious. Go ahead and try a batch. Sometimes the simple things taste the best.
Chocolate Cream Cheese Surprise Cupcakes
Ingredients
for the filling:
8 oz. reduced fat cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
for the cupcake:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract
Directions
- Pre-heat the oven to 350 degrees F. Line muffin cups with paper liners.
- Prepare the filling- beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy. Stir in the chocolate chips.
- Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl. Add the water, oil, vinegar and vanilla. Beat for 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level Tbsp of the filling into the center of each cupcake.
- Bake 20 to 25 minutes or until toothpick inserted in the cake portion comes out clean. Let cool for 5 minutes in the pans. Remove from pans to wire rack. Cool completely.
