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Chocolate Cream Cheese Cupcakes

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
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    20 cupcakes

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
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped pecans

Directions

  • 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.
  • In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.
  • Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.
Nutrition Facts
1 each: 358 calories, 17g fat (8g saturated fat), 36mg cholesterol, 268mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 3g protein.

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