Chocolate Cream Cheese Cupcakes
Indulge in the perfect balance of rich chocolate and tangy creaminess with these irresistible Chocolate Cream Cheese Cupcakes. Featuring a moist, cocoa-packed base and a luscious cream cheese filling dotted with mini chocolate chips, this recipe creates a decadent treat that’s as easy to make as it is to eat. With just 20 minutes of prep time and simple ingredients like cocoa powder, cream cheese, and vinegar for a tender crumb, these cupcakes are ideal for both novice and seasoned bakers. Perfect for parties, potlucks, or a sweet snack, these cupcakes are a crowd-pleaser served chilled or at room temperature. Bake a batch today and enjoy a dessert that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup water
- 0.33 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 1 large egg
- 0.33 cup granulated sugar (for filling)
- 0.5 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Stir until combined and smooth. The batter will be thin.
In a separate medium bowl, beat the cream cheese, egg, and 1/3 cup granulated sugar until smooth and creamy.
Fold in the mini chocolate chips into the cream cheese mixture.
Fill each muffin liner about half full with the chocolate batter.
Drop a heaping tablespoon of the cream cheese mixture into the center of each cupcake, using all of the filling.
Bake in the preheated oven for 22-25 minutes, or until the edges of the cupcakes have set and a toothpick inserted into the chocolate portion comes out clean (the cream cheese center may still look slightly soft).
Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before serving.
Store in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 26.2 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
