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Cream Cheese Chocolate Cupcakes

Serves Makes about 20 cupcakes     adjust servings

Ingredients

For the filling

  • 1 (8 ounce package) cream cheese, softened
  • 1 egg
  • 1/3 cup sugar
  • 1 pinch salt
  • 1(10 ounce) package mini chocolate chips, divided

For the cupcakes

  • 1 cup sugar
  • 1 and 1/2 cups flour
  • 1/4 cup cocoa (I used special dark)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla

For the frosting

  • 1 batch of cream cheese frosting
  • 1/4 or 1/2 teaspoon coconut extract, optional

For the chocolate curls (optional)

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon shortening

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Start by making the filling. In a stand mixer or large bowl, beat together cream cheese, 1 egg, 1/3 cup sugar, and a pinch of salt. Fold in 6 ounces of the mini chocolate chips. (A little more than half the bag, no need to measure). Scrape the mixture into another bowl.
  3. Add 1 cup sugar, flour, cocoa, baking soda, and salt to the empty bowl (no need to wash). Whisk to combine. Then add the water, oil, sour cream, vinegar, and vanilla.
  4. Beat until combined, then fold in the remaining 4 ounces of mini chocolate chips.
  5. Line about 20 cupcake tins with paper liners. Fill each one about halfway with the cupcake batter.
  6. Top the center each cupcake with 1 tablespoon of the cream cheese mixture. It's okay if it sinks down a bit.
  7. Bake at 350 for about 19-23 minutes, or until a toothpick inserted into the cake part comes out clean. If you see any golden spots on the cheesecake filling, take it out right away.
  8. Let cool on a wire rack.
  9. Make the cream cheese frosting, click this link for the recipe. I used 3 cups of powdered sugar, but you can adjust this amount to taste! More powdered sugar means a less tangy (but more firm) frosting. Add in a little coconut extract, if you like! Totally optional.
  10. Pipe or spread the frosting on top of the cupcakes when they are cool.
  11. If you want to make chocolate curls, add the chocolate chips and shortening to a small bowl. Microwave until the shortening is melted, then stir together until combined. Pour the mixture onto an upside-down baking sheet and spread thin with a spatula.
  12. Place the pan in the freezer for 4-5 minutes, then use a metal spatula to scrape the chocolate off the pan. Sprinkle on top of the cupcakes and serve.

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Recipe Notes

You totally don't need the frosting for this recipe. The cupcakes are amazing by themselves. But I mean, it's a cupcake, not a salad. Just go for it.

All images and text © The Food Charlatan