Creamy Chocolate Cupcakes

Creamy Chocolate Cupcakes

8 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Rachel Hagedorn
Recipe by  Rachel Hagedorn

“The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping.”

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Ingredients

Adjust Servings

Original recipe yields 18 cupcakes

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners.
  2. Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups.
  3. Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts.
  4. Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (8)

Rate This Recipe
SunnyDaysNora
4

SunnyDaysNora

Very good recipe! I did leave off the walnuts because I didn't have any on hand and used a white frosting instead.

CookieCritter
3

CookieCritter

I can only rate the cake part because I left the filling out. It is very yummy and has a nice chocolate flavor. I frosted them with Pamela's Products gluten free vanilla icing and the buttery vanilla flavor went very well with chocolate. My only negative comment is that I'm not sure the purpose of the vinegar. I thought it might enhance or change the flavor from an average chocolate cupcake. Regardless, I'll be making these again for sure, so that's a very small negative.

dmp828
2

dmp828

I wish that I could give this 4.5 stars. I made the cupcake only and did not incorporate the cream cheese filling or frosting, but this recipe makes a nice cupcake. I baked them at 350 for 17-18 minutes, rotating halfway through. They came out moist, but not falling apart. The batter seems a bit loose, but they turned out great.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 30.6 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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