Chocolate Cream Cheese Cupcakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Ingredients:
1 package (8 ounces) cream cheese, softened |
1-1/2 cups sugar, divided |
1 egg |
1 teaspoon salt, divided |
1 cup (6 ounces) 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 vegetable 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:
1. For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth.
2. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
3. 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.
4. Fill paper-lined muffin cups half full with batter.
5. Drop filling by heaping tablespoonfuls into the center of each.
6. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended.
9. Frost cupcakes; sprinkle with pecans.
10. Store in the refrigerator.
11. Yield: 20 cupcakes.
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