Chocolate Cupcakes with Cream Cheese Filling

These Chocolate Cupcakes with Cream Cheese Filling are an easy yet homemade cupcake with a delectable cream cheese filling. They’re so good that they don’t need frosting.

Prep Time15

Cook Time22

Cooling time15

Total Time52

Servings: cupcakes

Calories: 305kcal

Author: Karin and Ken

Ingredients

Cream Cheese Filling

1 8-ounce block full-fat cream cheese brought to room temperature
½ teaspoon vanilla
1 teaspoon lemon juice
1 egg white
3 tablespoon icing sugar
⅔ cup Chocolate chips

Cupcakes

1 ½ cup flour
1 cup sugar
¼ cup cocoa powder sifted to remove lumps
1 teaspoon baking soda
1 pinch salt
1 cup cold tap water
1 tablespoon white vinegar
⅓ cup plus 2 tablespoon vegetable oil i.e., canola
½ teaspoon vanilla

Instructions

Preheat oven to 350° F.
Using a medium size mixing bowl, beat the cream cheese for a minute or so with an electric hand mixer or egg beater.
Add the vanilla, lemon juice and egg white and beat in till blended (1 minute). Sprinkle the icing sugar over the cheese and beat in.
Fold in the chocolate chips using a spatula. Place bowl in refrigerator while making the cupcake batter.
Mix dry ingredients (flour, sugar, cocoa powder and salt) in a large mixing bowl. If not using a sifter for the cocoa powder, use the back of a spoon to reduce any lumps to powder.
Make a well in the centre of the dry ingredients. Add in the water, vinegar, oil and flavorings. Using a spatula mix till combined.
Stir in the pecan morsels if using.
Using the larger scoop, divide the batter among the 12 liners (about ½-2/3 full). Using the smaller scoop place a scoop (about 1 TBSP) of the cream cheese filling onto the centre of the cupcake.
Repeat with the remaining cream cheese. If using mini Rolos place on top of the cream cheese. ( Do not press the Rolo into the cream cheese.)
Bake 18-22 minutes or until an inserted toothpick comes out clean. (A few remaining crumbs on the pick are fine). Try to insert the pick between the outer edge of the cupcake and the cream cheese filling (which will be wet).
Place the pan on a cooling rack. Stand for 12 -15 or so minutes until both cool enough and firm enough to remove.
Carefully remove the cupcakes to a cooling rack; supporting the bottom of each with the palm of your hand as you move them. Begin with the outside cupcakes.
Remove the inner cupcakes last (they take a bit longer to set up).

Notes

When checking for doneness, insert the toothpick between the edge of the cupcake and the filling instead of the center. If it goes into the filling, it will come out wet even when the cupcake is fully baked.
The filling seems to disappear when using spreadable or low-fat cream cheese. The extra moisture and lower fat can cause it to liquify as the cupcakes bake. For the best creamy filling, use cream cheese with at least 30% fat.
The vinegar works with the baking soda to help the cupcakes rise since there are no eggs in the batter. It simply makes the cupcakes tender and cooks off completely, so you won’t taste the vinegar.

Nutrition