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Epicurious

Chocolate Cream Cheese Cupcakes

3.2

(26)

Image may contain Food Dish Meal Bread Bowl Dessert Ice Cream Creme Cream and Plant
Chocolate Cream Cheese CupcakesGail Albert Halaban

Recipe information

  • Yield

    Makes 12 cupcakes

Ingredients

Filling:

1 8-ounce package cream cheese
1 large egg
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips

Cupcakes:

1 cup all purpose flour
3 tablespoons sifted unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/8 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped, melted, warm
1/2 cup whole milk

Preparation

  1. For filling:

    Step 1

    Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.

  2. For cupcakes:

    Step 2

    Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.

    Step 3

    Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.

TagsCupcakeCakeDessertCream CheeseCheeseDairyCocoaChocolateNut FreeEasyQuickBakingElectric MixerStand MixerBon Appétit
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