Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
Cream Cheese Chocolate Cupcakes
Watch How to Make Cream Cheese Chocolate Cupcakes
Cream Cheese Chocolate Cupcakes
Prep Time
20 min
Cook Time
25 min
Yield
1-1/2 dozen
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
- CUPCAKES:
- 1 cup sugar
- 1 cup water
- 1/3 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
- For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
- Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 each: 274 calories, 14g fat (6g saturated fat), 26mg cholesterol, 217mg sodium, 34g carbohydrate (23g sugars, 2g fiber), 5g protein.
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