Chocolate Cream Cheese Cupcakes
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
YIELD: 20 servings.
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
Ingredients
-
1 package (8 ounces) cream cheese, softened
-
1-1/2 cups sugar, divided
-
1 large egg
-
1 teaspoon salt, divided
-
1 cup 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
-
1/3 cup 2% milk
-
1 teaspoon vanilla extract
-
Chopped pecans, optional
Directions
-
1.
Preheat oven to 350°. 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 flour, cocoa, baking soda, remaining 1 cup sugar and remaining 1/2 teaspoon salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened.
-
3.
Fill paper-lined muffin cups half full with batter. Drop filling by tablespoonfuls into the center of each. Bake until a toothpick inserted in cake comes out clean, 24-26 minutes. 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; if desired, sprinkle with pecans. Store in the refrigerator.
Nutrition Facts
1 cupcake: 358 calories, 17g fat (8g saturated fat), 36mg cholesterol, 268mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC