Description
Decadent chocolate cupcakes with a creamy cheesecake filling, topped with rich chocolate frosting. The contrast between the moist chocolate cake and the sweet cream cheese center makes these cupcakes an irresistible treat for any chocolate lover.
Ingredients
Scale
- Cake
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup cocoa
- 1 cup water
- 1/2 cup oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla flavoring
- Filling
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 cup chocolate chips
- 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 nuts (optional)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This recipe will make approximately 16 standard-sized cupcakes or up to 24 smaller ones.
- Make the Cake Batter: In a large bowl, combine the dry ingredients (flour, sugar, salt, baking soda, and cocoa). Beat in the liquid ingredients (water, oil, vinegar, and vanilla) until the batter is smooth and well incorporated. The vinegar will react with the baking soda to help the cupcakes rise.
- Fill the Cupcake Liners: Fill each cupcake liner about half full with the chocolate batter. Be careful not to overfill as you’ll be adding filling to each one, and they will rise during baking.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, egg, sugar, and salt until the mixture is smooth and creamy. Stir in the chocolate chips until they’re evenly distributed throughout the filling.
- Add the Filling: Place a heaping tablespoon of the cream cheese filling into the center of each cupcake. The filling will sink slightly during baking, creating a cheesecake-like center in each cupcake.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted near the edge of a cupcake comes out clean. The centers may still look a bit soft due to the cream cheese filling.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting. This is crucial as frosting warm cupcakes will cause the frosting to melt.
- Make the Frosting: In a large bowl, combine the confectioners’ sugar, cocoa, melted butter, milk, and vanilla extract. Beat until smooth and well blended. The frosting should be spreadable but not runny.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously with the chocolate frosting. If desired, sprinkle with chopped nuts for added texture and flavor.
Notes
- These cupcakes can be stored in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
- For a deeper chocolate flavor, you can use dark cocoa powder in both the cake and frosting.
- If you prefer a less sweet frosting, you can reduce the amount of confectioners’ sugar.
- Make sure all dairy ingredients are at room temperature before mixing for the smoothest results.
- The vinegar in this recipe isn’t for flavor but reacts with the baking soda to help the cupcakes rise and create a tender crumb.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 39g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg