Creamy Chocolate Cupcakes Recipe
Creamy Chocolate Cupcakes Recipe photo by Taste of Home

Creamy Chocolate Cupcakes Recipe

Publisher Photo
The "surprise" inside these rich chocolate cupcakes from Mrs. Walter Jacobson of Ashland, Ohio is their smooth cream cheese filling.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 18 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup water
  • 1/3 cup canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg, lightly beaten
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts

Nutritional Facts

1 serving (1 each) equals 278 calories, 16 g fat (5 g saturated fat), 49 mg cholesterol, 201 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In a bowl, whisk the eggs, water, oil, vinegar and vanilla. Add to dry ingredients; mix well.
  2. Pour into 18 greased or paper-lined muffin cups. For filling, beat cream cheese and sugar in another large bowl. Add egg and salt; mix well. Fold in the chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts.
  3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of the cupcake (not the filling) comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in the refrigerator. Yield: 1-1/2 dozen.
Originally published as Creamy Chocolate Cupcakes in Taste of Home August/September 1994, p67

Nutritional Facts

1 serving (1 each) equals 278 calories, 16 g fat (5 g saturated fat), 49 mg cholesterol, 201 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Creamy Chocolate Cupcakes

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 11, 2013

These are actually better the day after you make them so make them ahead of time if you can. Very good cupcakes, but one thing I found a bit misleading- there isn't a cream center like I thought there was from reading the description. Naturally since you bake the cupcake after putting the cream cheese filling in, the filling is more the consistency of cheesecake; it's not like a cupcake with a cream filling.

MY REVIEW
Reviewed Jun. 6, 2012

I substituted pecans for the walnuts, since that's what I had on hand, and they were delicious!

MY REVIEW
Reviewed Sep. 5, 2010

omitted the nuts. This was my first cupcake recipe tried and its a winner.

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