Chocolate Cream Cheese Cupcakes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 22 |
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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 irresistible. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 1/2 cups sugar, divided |
1 egg |
1 teaspoon salt, divided |
1 cup semi-sweet chocolate chips |
1 1/2 cups flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1 cup water |
1/3 cup vegetable oil |
1 tablespoon white vinegar |
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:
1. For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 t. salt until combined. Fold in chocolate chips; set aside.
2. In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil, and vinegar; stir into dry ingredients just until moistened.
3. 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 comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. 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.
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