My husband is a huge fan of cupcakes. His most favorite kind of cupcake is chocolate with white frosting. Me, well, I am a total chocolate cupcake with chocolate frosting kind of gal 🙂
I came across a version of these cream cheese cupcakes and immediately knew I had to try them. I love cheesecake, and these reminded me of that. Plus, like I mentioned, my husband loves cupcakes, so I knew he would appreciate these yummy treats!!! They were delicious and I was even told by the hubby, “these may be the best cupcakes I have ever had”. WOW, what a compliment huh??
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 tsp salt
1 1/2 cups mini chocolate chips
3 cups all purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp white vinegar
1 1/2 tsp vanilla extract
Preheat oven to 350 and line muffin pan with liners. In a bowl, prepare the filling by adding the cream cheese, sugar, egg, and salt together. Once combined, add in chocolate chips. Place filling mixture in freezer while making cupcake batter.
In mixing bowl, add flour, sugar, cocoa powder, baking powder, and salt. Once mixed, slowly add in water, vegetable oil, vinegar, and vanilla. Stir until combined.
Pour batter in muffin tins about 2/3 full. Remove filling bowl from freezer and drop 1 tbsp of cream cheese mixture into center of cupcake. Continue until all are topped with mixture.
Bake in oven about 22-25 minutes, or until toothpick comes out clean once entered in cake part.
*Makes about 2 1/2 dozen
**Placing the cream cheese mixture in the freezer allows it to set up a bit, which helps it to sink into the batter a bit more instead of sitting only on top