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
- Preheat your oven to 350 degrees F.
- 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.
- 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.
- Beat until combined, then fold in the remaining 4 ounces of mini chocolate chips.
- Line about 20 cupcake tins with paper liners. Fill each one about halfway with the cupcake batter.
- Top the center each cupcake with 1 tablespoon of the cream cheese mixture. It's okay if it sinks down a bit.
- 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.
- Let cool on a wire rack.
- 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.
- Pipe or spread the frosting on top of the cupcakes when they are cool.
- 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.
- 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.
by The Food Charlatan