Now and then, I settle on a recipe that I feel needs no improvement. This one is joining that privileged club.
It was thanks to an unexpected snow day this winter that we discovered this chocolate cream cheese cupcake recipe. I have long been a fan of baked good with cream cheese and crafted these brownies a few years back but had never found the cupcake version that I felt was perfect. Until now.
When I say that this is a “perfect” recipe, I mean that it is perfect for me. Each of us has a unique palate and preferences. My favorite desserts are a little less sweet and usually include cream cheese, sour cream or buttermilk. Though I love butter in cookies, many of my favorite cake recipes call for oil. And, as a red velvet cake lover, a touch of vinegar in chocolate cake is often a good sign.
If you were nodding your head in agreement as you read the previous paragraph, we may be dessert-compatible. Looking back at my recipe archive of baked goods, I was inspired to make a list of my all-time, never fail, favorite desserts. These are the cream of my crop. No tweaking necessary.
1. Luscious, Moist Carrot Cake
2. White Chocolate Macadamia Nut Cookies
3. My sister’s Apple Crunch Cake
4. These Red Velvet Cupcakes
5. Heavenly Banana Cake
6. Chocolate Cake with my Secretest Ingredient
7. My sister’s Buttermilk Cake with Lemon Frosting
8. Kathy’s Almond Tea Cake
9. This Amazing Pumpkin Bread
10. Stephanie’s Banana Bread
Well, that should keep you baking for awhile!
During our cooped up snow day a few weeks ago, an unused bar of cream cheese in the fridge inspired this cupcake recipe. Everyone in the family agreed that these are winners. Not only was the cake moist, the cream cheese filling delectable, but it was nice to skip frosting for a change.
As part of our “keep warm, survive the rest of winter” plan, we are baking regularly. Send me your favorite, never fail favorites to try!
The Best Chocolate Cream Cheese Cupcakes
Yeild: 20 cupakes
For the cream cheese filling:
1 8 oz. package cream cheese, room temperature
1/3 cup sugar
1/8 tsp salt
1 cup chocolate chips
For the chocolate cake:
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa powder (use Valrohna – it’s worth it!)
1 tsp baking soda
1/2 tsp salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
Preheat the oven to 350 degrees Farenheit. Prepare muffin tins by lining with paper liners or greasing them thoroughly.
In a small bowl, beat the cream cheese with an electric mixer for a minute. Then add egg, sugar and salt and mix until combined. Stir in chocolate chips and set aside.
In a separate bowl, combine all of the chocolate cake ingredients together at once and mix on medium speed until combined, about 2 minutes.
Fill muffin cups 1/3 full with chocolate cake mixture. Drop a heaping spoonful of cream cheese mixture onto each cupcake.
Bake at 350 degrees for 22-24 minutes until the cakes are just set. Let cool on a rack.
(This recipe and many like it are found in various places online. I tweaked this one from food.com.
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