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Ingredients
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 1 1/2 cups (divided) |
| eggs: 1 |
| salt: 1 tsp (divided) |
| semisweet chocolate chips (chips): 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 1 tsp |
| water: 1 cup |
| vegetable oil: 1/3 cup |
| distilled vinegar: 1 Tbl |
| powdered sugar (unsifted): 3 3/4 cups |
| unsweetened cocoa powder (sifted): 3 Tbl |
| salted butter: 1/2 cup (melted) |
| 2% milk: 6 Tbl |
| vanilla extract: 1 tsp |
| pecans (chopped): 1/3 cup |
Chocolate Cream Cheese Cupcakes
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
20 serving(s)
Tags
- For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 t. salt until combined. Fold in chocolate chips; set aside.
- In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil, and vinegar; stir into dry ingredients just until moistened.
- 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 comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 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.