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Creamy Chocolate Cupcakes

 Creamy Chocolate Cupcakes
The "surprise" inside these rich chocolate cupcakes from Mrs. Walter Jacobson of Ashland, Ohio is their smooth cream cheese filling.
18 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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

Directions

  • 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.
  • 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

2 of 2

Creamy Chocolate Cupcakes (continued)

Directions (continued)

  • well. Fold in the chocolate chips. Drop by tablespoonfuls into
  • center of each cupcake. Sprinkle with nuts.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.