These Chocolate Cream Cheese Cupcakes feature a moist chocolate cake with a delicious cream cheese filling that creates a surprising center when you bite into them. This indulgent treat combines the richness of chocolate with the tanginess of cream cheese, creating a perfect balance of flavors that will satisfy any sweet tooth. The chocolate frosting adds the final touch to this decadent dessert that’s perfect for special occasions or when you’re craving something truly special.

Why You’ll Love This Recipe

• These cupcakes feature a surprise cream cheese filling that adds incredible moisture and flavor
• The chocolate cake uses simple pantry ingredients and a unique preparation method (no eggs in the batter!)
• Perfect make-ahead dessert for parties and gatherings
• Impressive looking dessert that’s actually simple to make
• Versatile recipe that can be customized with different mix-ins and toppings

Ingredients

• All-purpose flour: The foundation of our cake, providing structure. For a lighter texture, you can sift it before measuring.
• Sugar: Regular granulated sugar sweetens the cake batter perfectly. You can also use cane sugar for a slightly different flavor.
• Salt: Enhances all the flavors in both the cake and filling. Don’t skip this crucial ingredient!
• Baking soda: The leavening agent that helps the cupcakes rise. Make sure yours is fresh for best results.
• Cocoa powder: Provides the rich chocolate flavor. Use unsweetened natural cocoa powder for this recipe rather than Dutch-processed.
• Water: Adds moisture to the cake batter. You can substitute coffee for a deeper chocolate flavor.
• Oil: Creates a moist texture that stays fresh longer. Vegetable, canola, or sunflower oil all work well.
• White vinegar: Reacts with the baking soda to help the cupcakes rise. You won’t taste it in the final product!
• Vanilla flavoring: Enhances the chocolate flavor. Pure vanilla extract offers the best flavor.
• Cream cheese: The star of the filling. Use full-fat cream cheese for the richest taste and texture.
• Egg: Helps set the cream cheese filling during baking. Make sure it’s at room temperature.
• Chocolate chips: Add pockets of melty chocolate goodness in the filling. Semi-sweet chips work best, but you can use milk or dark chocolate based on preference.
• Confectioners’ sugar: Creates a smooth, sweet frosting. Sift it to prevent lumps.
• Butter: Gives the frosting richness and structure. Unsalted butter works best so you can control the salt level.
• Milk: Thins the frosting to spreading consistency. Whole milk creates the creamiest texture.
• Chopped nuts: An optional garnish that adds crunch and visual appeal. Walnuts or pecans work particularly well.

Variations

Dark Chocolate Mocha

Replace the water in the cake batter with strong brewed coffee for a deeper chocolate flavor with hints of coffee. Add 1 teaspoon of espresso powder to the frosting for a complementary mocha topping that coffee lovers will adore.

White Chocolate Raspberry

Add a tablespoon of raspberry preserves to the cream cheese filling and use white chocolate chips instead of regular chocolate chips. Top the frosted cupcakes with fresh raspberries and white chocolate shavings for a fruity twist on the original.

Peanut Butter Chocolate

Mix a few tablespoons of creamy peanut butter into the cream cheese filling for a flavor combination everyone loves. Use peanut butter chips instead of or in addition to the chocolate chips, and garnish the frosted cupcakes with chopped peanuts and mini peanut butter cups.

How to Make the Recipe

Step 1: Prepare the Chocolate Cake Batter

Start by preheating your oven to 350°F (175°C) and line your cupcake pan with paper liners. In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, baking soda, and cocoa powder. Whisk them together to ensure even distribution. In a separate bowl, mix together the water, oil, white vinegar, and vanilla. Add the wet ingredients to the dry ingredients and beat until the batter is smooth and well combined. The batter will be somewhat thin, but this is normal and creates a moist cake.

Step 2: Prepare the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese, egg, sugar, and salt until smooth and creamy. This usually takes about 2-3 minutes with an electric mixer. Make sure there are no lumps of cream cheese remaining. Gently fold in the chocolate chips until they’re evenly distributed throughout the filling.

Step 3: Assemble and Bake

Fill each cupcake liner about half full with the chocolate batter. Next, add a heaping tablespoon of the cream cheese filling right in the center of each cupcake. During baking, the filling will sink slightly, creating a perfect cream cheese center. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool completely in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 4: Make the Chocolate Frosting

In a large bowl, combine the confectioners’ sugar and cocoa powder. Add the melted butter, milk, and vanilla extract. Beat until the mixture is smooth and has reached a spreadable consistency. If the frosting is too thick, add a little more milk, one teaspoon at a time. If it’s too thin, add more confectioners’ sugar until you reach the desired consistency.

Step 5: Frost and Garnish

Once the cupcakes are completely cool, frost them generously with the chocolate frosting. You can use a piping bag with a decorative tip for a more professional look, or simply spread the frosting with a knife or offset spatula. If desired, sprinkle the tops with chopped nuts for added texture and visual appeal.

Tips for Making the Recipe

• Bring the cream cheese to room temperature before making the filling to ensure it blends smoothly with no lumps
• Don’t overmix the cake batter once the wet and dry ingredients are combined – just mix until no dry streaks remain
• The chocolate batter may seem thin compared to other cake batters, but this creates a wonderfully moist cupcake
• Use a cookie scoop or ice cream scoop to measure the batter and filling for consistent cupcake sizes
• Cool the cupcakes completely before frosting to prevent the frosting from melting
• For a cleaner look, pipe the cream cheese filling into the center of the batter rather than simply spooning it on top

How to Serve

These Chocolate Cream Cheese Cupcakes make a beautiful presentation on a cake stand or decorative platter. For an extra special touch, dust them with a little cocoa powder or confectioners’ sugar just before serving. They pair wonderfully with a glass of cold milk, hot coffee, or even a dessert wine for adults. For a complete dessert table, serve these cupcakes alongside fresh berries, which complement the rich chocolate flavor perfectly.

For special occasions, consider decorating the cupcakes with themed sprinkles, edible glitter, or small chocolate decorations. A small dollop of whipped cream and a cherry can transform these into black forest-inspired treats.

Make Ahead

These cupcakes are perfect for making ahead of time. The unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Because of the cream cheese filling, it’s best to refrigerate them if you’re storing them for more than a day.

The frosting can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature and give it a quick whip before using to restore its smooth texture. Once frosted, the cupcakes should be stored in the refrigerator and can last for up to 5 days.

For longer storage, you can freeze the unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap and then store in a freezer-safe container. Thaw overnight in the refrigerator before frosting and serving.

FAQs

Can I make these cupcakes without the cream cheese filling?

Yes, you can make these as regular chocolate cupcakes by omitting the filling. The baking time might be slightly shorter, so start checking for doneness around 20 minutes.

Why does this chocolate cake recipe not contain eggs?

This particular chocolate cake recipe uses vinegar and baking soda as leavening agents, which create a chemical reaction that helps the cake rise without eggs. This type of cake is sometimes called a “depression cake” or “wacky cake” because it was popular during times when eggs were scarce or expensive.

Can I use a hand mixer for the frosting?

Absolutely! A hand mixer works perfectly for making the frosting. Just make sure to beat it long enough to incorporate air for a fluffy texture.

How do I know when the cupcakes are done baking?

Insert a toothpick into the cake portion (not the cream cheese center) – it should come out clean or with a few moist crumbs. The tops should spring back when lightly touched, and the cream cheese filling should be set rather than liquid.

Conclusion

These Chocolate Cream Cheese Cupcakes are truly the best of both worlds – a moist, rich chocolate cake with a creamy, tangy surprise in the center. The combination of textures and flavors makes them irresistible for chocolate lovers and cream cheese enthusiasts alike. Whether you’re baking for a special occasion or just want to treat yourself to something delicious, this recipe delivers impressive results with relatively simple techniques. Give these decadent cupcakes a try – they’re sure to become a new favorite in your dessert repertoire!

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