Chocolate Cream Cheese Cupcakes Recipe
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar, divided
- 1 egg
- 1 teaspoon salt, divided
- 1 cup (6 ounces) 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
- 3-3/4 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 1/2 cup butter, melted
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1/3 cup chopped pecans
- 1. 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.
- 2. In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.
- 3. Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 4. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.
1 each: 358 calories, 17g fat (8g saturated fat), 36mg cholesterol, 268mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 3g protein.
Reviews for Chocolate Cream Cheese Cupcakes
"The cupcakes are delicious! I did not use the frosting as I thought the cupcakes were good without it, as another reviewer said. I will definitely be making these again!"
"Moist, tasty, and delicious! My family's favorite. Also good without the frosting. This is a quick go-to desert when my family are coming."
"I made these for a coworker's birthday. I followed the recipe to a T -- and they are probably the BEST cupcakes I've ever had/made. So moist, and once they are totally cooled the filling is delicious and adds the finishing touch to an already delicious treat. I did end up throwing a good amount of frosting away, but I also got 16 cupcakes vs. 20 - I guess they were a little on the big side. But SOOOOO good. I will definitely be making them again for the next special occasion. A coworker described it as decadent. :-)"
"I will have to try this one again... the Taste is amazing but they stuck really bad to the cupcake liners. Not sure if anyone else has had issues with this but its not worth icing them if we can't get them out of the wrappers. I want to try this one again with a cake mix and see if that helps"
"I brought these in to a church potluck and received rave reviews. These went so fast that everyone didn't get to try one of them! Only thing that I did differently was to not include the pecans on top. They were absolutely scrumptious!"
"Fun and easy recipe to make! Also delicious! Will make again in the future!"
"I made these cupcakes for a family reunion. They were a hit! Everyone loved them. They were excellent. I will definately make these again.!"
"I have made these cupcakes many many times. They are my ABSOLUTE favorites!!! I've made these for people who don't even like chocolate and they even fell in love with them!!! If you are contemplating making these you need to just do it! They are amazing!!!!! :)"
"I was disappointed in this recipe- the cake didn't have much flavor and the filling had a odd consistency."
"I just found these to be just like any other out-of-a-box cupcake but with more effort."
"Amazing and very moist! Make sure that you hand stir the batter until JUST moistened. Others have said that the recipe made too much frosting, but if you frost the whole cupcake (unlike the picture) then it is the perfect amount."
"I made these for a co-workers birthday and everyone said they were the best cupcake they ever had!!"
"Every time I've made these, my guests have requested the recipe!"
"Every time I've make these, my guests have requested the recipe!"
"This was a good moist cupcake. I used dutched cocoa for this recipe, and it really gave it depth a good of chocolate flavor, but of course, those chocolate chips helped. I got 15 cupcakes out of the recipe. I also used something called chocolate Pearls(from whole foods) as a topper, instead of nuts. This one's a keeper."
"This recipe has been in the family forever but called black bottom cupcakes. Never used icing tho. FYI-only mix the chocolate batter by hand and just until smooth. If you overmix it, it gets runny and the filling sinks."
"I forgot to add the water to the chocolate part. (whoops) But I would like to try again and do it correctly. The cream cheese part was delightful :)"
"As stated by others, cut the icing recipe in half. I didn't use the pecans. I have already shared the recipe with a few friends, because I loved these cupcakes! I would definitely make them again!"
"It is ESSENTIAL that you follow this recipe to a T. I'm sure one miss calculation can make your batter soupy, etc. I followed everything to the exact and my cupcakes were perfect and just like the picture! They are so yummy!I ran out of paper liners though so I just greased and floured each cupcake hole and continued on. Cupcakes were perfect with or without paperliner!Cut icing recipe in half! It makes SO much icing. A bit ridiculous-but then I'm not an icing fan."
"Couldn't get the cream cheese part right, just wouldn't cook...I'll try again though, they look amazing!"
"I have had this recipe for years but it is called Black Bottom Cupcakes.. Wonderful with the frosting something I had never tried."
"Awesome. Mine turned slightly different from the picture: the chocolate batter was very liquid, so the cream cheese filling sank to the middle on the cupcake, but will most certainly make again."
"I love this cup cakes they are amazing"
"Wow! They were so goodGayle716"
"This is the first time making a cake batter from scratch. Very easy and very decadent. My family loved these cupcakes. I left out the pecans though, my family is not crazy about nuts. But a very nice cupcake."
"They sure didn't last long! Outstanding"
"When I made these I didn't read the full recipy through so I made a boo boo with the sugar. I added it to the cream cheese mixture but didn't add it to the chocolate....... Needless to say the chocolate part was awful when eaten alone but if you took mixed bites it was really good. A+++++++ even without all that sugar."
" I thought so, too...but if you read carefully, it says to fill the cupcake liners 1/2 full, then drop the filling by heaping tablespoons full into them. I had to read it a couple of times to catch it. "
"You use full size cupcake liners & pans.
"Forgot to say to add rest of batter on top before baking??"
"Barb, you are to spoon some filling onto the muffins before baking them........" Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. ""
"Re: chocolate Cream Cheese CupcakesThey sound delicious but I think you failed to tell us what to do with the cream cheese filling."
"I make these cupcakes and use Peanut Butter Chips and frost with PNB frosting. Always a winner!!!"
"do you use mini cupcake liners or full cupcake liners?"
"I have a daughter who is allergic to dairy so I make these cupcakes without the cream cheese mixture and they are melt in your mouth yummy. I always get a request for the recipe!"
"I've made cupcakes like these for yrs. but use a choc. cake mix. Still very good!"
"These travel well if you skip the frosting...perfect for picnics and potlucks."
"These are amazing. My husband ate 3 in one night and was still craving them when he went to bed. I didn't think I would like them as much because of the cream cheese, but there is little to no cream cheese taste to them, just delicious."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.