Creamy Chocolate Cupcakes
This cupcake has a smooth cream-cheese filling that awaits inside.
| Servings | Prep Time | Cook Time |
| 18cupcakes | 15minutes | 25minutes |
| Servings | Prep Time |
| 18cupcakes | 15minutes |
| Cook Time |
| 25minutes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- Filling
- 1 package cream cheese (8 ounces), softened
- 1/3 cup sugar
- 1 egg lightly beaten
- 1/8 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup walnuts chopped
Servings: cupcakes
Units:
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Ingredients
Servings: cupcakes
Units:
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Instructions
- In a large mixing 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 mixing bowl until blended. Add egg and salt; mix well. Fold in the chocolate chips. Drop by tablespoons into the center of each cupcake. Sprinkle with nuts.
- Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the cake and not the filling comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in the refrigerator.
