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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Adjust Servings

Original recipe yields 18 cupcakes



  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


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



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.



So hey, I followed the recipe exactly and they are the best cupcakes I have ever made. It doesn't need icing and they were kinda gewey and hard to take out of the pan. I didn't use liners and hunted a picture that resembled mine other than the liners. Still, even though I had to help the heavy bottom and top stick together by squishing a little after taking them out of the pan, they were good and stayed together after that. The chocolate chip melts just enough inside with the cream cheese that it is divine. I put larger walnut chunks on top and wow so good!

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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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Chocolate Cupcakes with Bailey's Creme Frosting


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Dark Chocolate Bacon Cupcakes