Chocolate Cream Cheese Cupcakes

By Lsweetnell

This is a delicious cupcake. I make over 100 mini cupcakes every Christmas for home and as gifts.

You can also make these as regular size cupcakes.

Adapted from Hershey's

Ingredients

• For the filling:
• 8 oz. cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/8 tsp salt
• 1 tsp Almond extract, or vanilla extract
• 1 cup mini, repeat mini, semi-sweet chocolate chips
• For the cupcake:
• NOTE: You could simply use your favorite chocolate cake mix (Follow the box instructions for preparation) or make the cake mix from scratch as follows:
• 3 cups all-purpose flour
• 2 cups sugar
• 2/3 cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 cups water
• 2/3 cups vegetable oil
• 2 Tbsp white vinegar
• 2 tsp vanilla extract

Details

Adapted from thecapitolbaker.com

Preparation

Step 1

Pre-heat the oven to 350 degrees F. Line muffin cups with paper liners.

Prepare the filling- beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy. Stir in the mini chocolate chips.

Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl. Add the water, oil, vinegar and vanilla. Beat for 3 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 Tsp of the filling into the center of each cupcake. (if cupcakes are regular size use a tablespoon.

Bake 15-20 for mini cupcakes and 20 to 25 minutes for full size cupcakes or until toothpick inserted in the cake portion comes out clean. Let cool for 5 minutes in the pans. Remove from pans to wire rack. Cool completely.