Creamy Chocolate Cupcakes Recipe

4.5 2 6
Creamy Chocolate Cupcakes Recipe
Creamy Chocolate Cupcakes Recipe photo by Taste of Home
Publisher Photo

Creamy Chocolate Cupcakes Recipe

Read Reviews
4.5 2 6
Publisher Photo
The "surprise" inside these rich chocolate cupcakes from Mrs. Walter Jacobson of Ashland, Ohio is their smooth cream cheese filling.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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, lightly beaten
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon 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 mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350° for 25-30 minutes. Yield: 1-1/2 dozen.
Originally published as Creamy Chocolate Cupcakes in Taste of Home August/September 1994, p67

Nutritional Facts

1 each: 278 calories, 16g fat (5g saturated fat), 49mg cholesterol, 201mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 5g protein.

  • 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, lightly beaten
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon 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
  1. In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
  2. For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350° for 25-30 minutes. Yield: 1-1/2 dozen.
Originally published as Creamy Chocolate Cupcakes in Taste of Home August/September 1994, p67

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Reviews forCreamy Chocolate Cupcakes

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MY REVIEW
Brenda MH User ID: 4949513 199782
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
linzerbug User ID: 161685 6990
Reviewed Sep. 5, 2010

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

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