Description
I love the juxtaposition of tart cream cheese studded with chocolate chips alongside rich, chocolate cake. No frosting needed for these pretty, delicious cupcakes!
Ingredients
Units
Scale
- For the cream cheese filling:
- 1 8 oz. package cream cheese, room temperature
- 1 egg
- 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
Instructions
- 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.