Chocolate Cream Cheese Cupcakes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
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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 irresistable. âVivian Morris, Cleburne, Texas 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 king arthur unbleached 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:
1. 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. 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.
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 inserted in cake 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. Yield: 20 cupcakes.
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