Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cream cheese filled chocolate cupcakes. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Cream Cheese Filled Chocolate Cupcakes is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Cream Cheese Filled Chocolate Cupcakes is something that I’ve loved my whole life.
In a small bowl, combine first four ingredients. Add chocolate chips and set aside. These fuss-free cupcakes don't require filling or piping bags - they're self-filled with soft creamy cheese!
To get started with this recipe, we have to first prepare a few ingredients. You can cook cream cheese filled chocolate cupcakes using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cream Cheese Filled Chocolate Cupcakes:
- Get Chocolate batter
- Make ready 1 1/2 cup all-purpose flour
- Prepare 1 cup white sugar
- Make ready 1 pinch salt
- Take 1 tsp baking soda
- Make ready 1 1/2 tsp baking powder
- Take 1/4 cup cocoa powder
- Take 1 egg
- Take 1/2 cup butter, melted
- Get 1 cup water
- Prepare 1 tsp vanilla extract
- Get Filling
- Make ready 1 packages (8 oz.) cream cheese
- Prepare 1 egg
- Make ready 1 pinch salt
- Get 1 tbsp white sugar
- Take 1/3 cup chocolate chips
The filling is the most crucial part of this and can be very tricky to master. If you love chocolate and cream cheese, here is the PERFECT combination. Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth.
Steps to make Cream Cheese Filled Chocolate Cupcakes:
- Preheat oven to 425°F. (I know this seems high, but this is how you get high-topped cupcakes)
- For the filling: Beat cream cheese and egg in a medium bowl until it's smooth and creamy. Slowly add the sugar and salt. Beat on low speed or stir until mixed in well. Add chocolate chips and stir. Set aside.
- For the chocolate batter: In another medium bowl combine dry ingredients and mix well.
- Gradually add the butter, water, egg, and vanilla extract. Mix well. (using an electric mixer helps everything get mixed well)
- Line a 12-count muffin tin with paper liners, and evenly distribute the chocolate batter into all of them.
- Then evenly distribute the cheese filling on top of the chocolate batter.
- Bake 6-9 minutes at 425°F first. The cupcakes should be about 1/4-1/2 inch above the paper liner. That’s the sign the heat can be turned down.
- Reduce the heat to 350ºF (DO NOT OPEN THE OVEN DOOR TO DROP THE TEMP.) and bake for another 15-20 minutes more or until a toothpick inserted comes out barely clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack (important) to cool completely.
- Enjoy!
The chocolate cupcake to end all cupcakes! The cream cheese center makes it incredibly moist. Usually I am all for the doctored cake mixes, but I thought this was pretty simple. With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Perfect light & fluffy chocolate cupcakes with cream cheese frosting.
So that is going to wrap this up for this special food cream cheese filled chocolate cupcakes recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
