Easiest Way to Make Tasty Cream Cheese Filled Chocolate Cupcakes

Delicious, fresh and tasty.

Cream Cheese Filled Chocolate Cupcakes. That may sound strange, but it brings out the chocolaty flavor. Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend.

Cream Cheese Filled Chocolate Cupcakes Drop a large spoonful of cheese mixture on top. Add one heaping tablespoon of filling into center of each cupcake. This is a sticky batter so I lightly greased the top of my pans, just in case, it works great for any cupcake or muffin recipe. You can have Cream Cheese Filled Chocolate Cupcakes using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cream Cheese Filled Chocolate Cupcakes

  1. You need of Chocolate batter.
  2. Prepare 1 1/2 cup of all-purpose flour.
  3. It's 1 cup of white sugar.
  4. Prepare 1 pinch of salt.
  5. You need 1 tsp of baking soda.
  6. It's 1 1/2 tsp of baking powder.
  7. Prepare 1/4 cup of cocoa powder.
  8. Prepare 1 of egg.
  9. Prepare 1/2 cup of butter, melted.
  10. You need 1 cup of water.
  11. Prepare 1 tsp of vanilla extract.
  12. Prepare of Filling.
  13. Prepare 1 packages of (8 oz.) cream cheese.
  14. You need 1 of egg.
  15. Prepare 1 pinch of salt.
  16. Prepare 1 tbsp of white sugar.
  17. It's 1/3 cup of chocolate chips.

I filled the cups half-full and then put in a mound of the cream cheese mix and then topped them off with more batter to make them like true cream-filled cupcakes. Fold in chocolate chips; set aside. In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until.

Cream Cheese Filled Chocolate Cupcakes instructions

  1. Preheat oven to 425°F. (I know this seems high, but this is how you get high-topped cupcakes).
  2. For the filling: Beat cream cheese and egg in a medium bowl until it's smooth and creamy. Slowly add the sugar and salt. Beat on low speed or stir until mixed in well. Add chocolate chips and stir. Set aside..
  3. For the chocolate batter: In another medium bowl combine dry ingredients and mix well..
  4. Gradually add the butter, water, egg, and vanilla extract. Mix well. (using an electric mixer helps everything get mixed well).
  5. Line a 12-count muffin tin with paper liners, and evenly distribute the chocolate batter into all of them..
  6. Then evenly distribute the cheese filling on top of the chocolate batter..
  7. Bake 6-9 minutes at 425°F first. The cupcakes should be about 1/4-1/2 inch above the paper liner. That’s the sign the heat can be turned down..
  8. Reduce the heat to 350ºF (DO NOT OPEN THE OVEN DOOR TO DROP THE TEMP.) and bake for another 15-20 minutes more or until a toothpick inserted comes out barely clean..
  9. Cool in the tin for 5 minutes, then transfer to a wire rack (important) to cool completely..
  10. Enjoy!.

Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin). BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy. Spoon filling by rounded tablespoon over batter. I have also filled them with chocolate cream cheese frosting, nutella, and whipped peanut butter frosting. I like to fill them from the top and then spoon the glaze on.