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Chocolate Cream Cheese Cupcakes

  • 12servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 8-ounce package cream cheese

  2. 1 large egg

  3. 2 tablespoons sugar

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon vanilla extract

  6. 1/4 cup mini semisweet chocolate chips

  7. 1 cup all purpose flour

  8. 3 tablespoons sifted unsweetened cocoa powder

  9. 3/4 teaspoon baking powder

  10. 1/2 teaspoon coarse kosher salt

  11. 1/8 teaspoon baking soda

  12. 3/4 cup plus 2 tablespoons sugar

  13. 1/2 cup (1 stick) unsalted butter, room temperature

  14. 2 large eggs

  15. 1 teaspoon vanilla extract

  16. 3 ounces bittersweet chocolate, chopped, melted, warm

  17. 1/2 cup whole milk

Instructions Jump to Ingredients ↑

  1. For filling:

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

  3. For cupcakes:

  4. 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.

  5. 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.

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