Creamy Chocolate Cupcakes

Creamy Chocolate Cupcakes

8
Rachel Hagedorn 0

"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."

Ingredients

45 m {{adjustedServings}} servings 291 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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
  1. 9 Ratings

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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 va...

These cupcakes are delicious. They are good without frosting, but I made some with the "Fluffy peanut butter frosting" recipe and my fiance liked them with that too. I did not use walnuts becaus...