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Chocolate Cream Cheese Cupcakes Recipe
Chocolate Cream Cheese Cupcakes Recipe photo by Taste of Home

Chocolate Cream Cheese Cupcakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 20 servings

Ingredients

  • 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
  • FROSTING:
  • 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

Nutritional Facts

1 serving (1 each) equals 358 calories, 17 g fat (8 g saturated fat), 36 mg cholesterol, 268 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  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.
Originally published as Chocolate Cream Cheese Cupcakes in Taste of Home April/May 2007, p31

Nutritional Facts

1 serving (1 each) equals 358 calories, 17 g fat (8 g saturated fat), 36 mg cholesterol, 268 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Chocolate Cream Cheese Cupcakes

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (3)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 31, 2013

"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"

MY REVIEW
Reviewed Aug. 25, 2013

"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!"

MY REVIEW
Reviewed May. 12, 2013

"Fun and easy recipe to make! Also delicious! Will make again in the future!"

MY REVIEW
Reviewed Dec. 17, 2012

"I made this cupcake for my family and iced cookie monster on it. But the chocolate didnt taste that good. The vinegar was to strong or something, but it didnt taste good. And the cream cheese side was ok. But i dont really know if i would make these again."

MY REVIEW
Reviewed Sep. 3, 2012

"I made these cupcakes for a family reunion. They were a hit! Everyone loved them. They were excellent. I will definately make these again.!"

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