Name: Chocolate Cream Cheese Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Cream Cheese Cupcakes

1. 1 package (8 ounces) cream cheese, softened -

2. 1-1/2 cups sugar, divided -

3. 1 large egg -

4. 1 teaspoon salt, divided -

5. 1 cup semisweet chocolate chips -

6. 1-1/2 cups all-purpose flour -

7. 1/4 cup baking cocoa -

8. 1 teaspoon baking soda -

9. 1 cup water -

10. 1/3 cup canola oil -

11. 1 tablespoon white vinegar -

12. Frosting: -

13. 3-3/4 cups confectioners' sugar -

14. 3 tablespoons baking cocoa -

15. 1/2 cup butter, melted -

16. 1/3 cup 2% milk -

17. 1 teaspoon vanilla extract -

18. Chopped pecans, optional -

How to cook deliciously - Chocolate Cream Cheese Cupcakes

1. Stage

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. Stage

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. Stage

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. Stage

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.