Cream Cheese Stuffed Chocolate Cupcakes

The last time I remember making these I was 14…

I recall being amazed that there was vinegar in a cake recipe…seemed like a cool science experiment – combining vinegar and baking soda just like the lava you’d make for those paper maché volcanoes.  No eggs, no baking powder, just a cool chemical reaction to make them rise.  I did learn (the hard way) that once you mix the vinegar and the baking soda in the recipe the clock starts ticking, you only have so long to get them in the oven before the puffing power subsides.  How long you ask?  Not long enough to realize you are late for picking your daughter up from a birthday party, running to the mall to grab her, running home…approx. 30 min.  They came out like dense little hockey pucks.  So I mixed up another batch (the third in so many days.)

The first time I made them, I followed the old recipe card from my Mom’s recipe box – and they made 24 large cupcakes – more than I wanted to make.  So, I set out to adjust the ingredients to make just 12 regular-sized cupcakes at a time.  You could also make these as mini-cupcakes, but at the time I just couldn’t muster the patience for filling all those tiny little cups.

Original Recipe Card in my handwriting (:

Love the notes mom added in the upper corner.

Stuffed Chocolate Cupcakes:

Cream cheese, sugar, egg, salt…

Whip it up…

Stir in chocolate chips

I like to have this all ready before I mix the cake part

Flour, sugar, cocoa, baking soda, salt

Whisk together your dry ingredients

Water, oil, vinegar, vanilla

Already starting to bubble

Don’t take too long to scoop, dollop and get in the oven

A generous dollop of filling will sink in while baking

Treat yourself to one warm from the oven!

PERFECT FOR PINNING ⬇

Thanks for spending some time in the cloud with me!  I hope you enjoy the recipe!  Tina ( :

Print Recipe

Cream Cheese Stuffed Chocolate Cupcakes

Original Recipe from Joanne English. Rich chocolate cupcakes filled with chocolate chip cream cheese filling! No frosting needed!

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Servings

12 regular sized cupcakes

Ingredients

Filling:

• 1 (8-ounce) package cream cheese softened
• 1 large egg
• 1/3 cup sugar
• 1/8 teaspoon salt
• 6 ounces mini chocolate chips

Cake Batter:

• 1 1/2 cup flour
• 1 cup sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup oil (I used safflower)
• 1 tablespoon white vinegar or apple cider vinegar
• 1 teaspoon vanilla

Servings 12 regular sized cupcakes Ingredients Filling: 1 (8-ounce) package cream cheese softened 1 large egg 1/3 cup sugar 1/8 teaspoon salt 6 ounces mini chocolate chips Cake Batter: 1 1/2 cup flour 1 cup sugar 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup oil (I used safflower) 1 tablespoon white vinegar or apple cider vinegar 1 teaspoon vanilla

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Instructions

1. Preheat oven to 350 degrees.  Line cupcake pan with liners.

Filling:

1. In medium bowl, mix well, cream cheese, egg, sugar and salt.  Stir in chocolate chips.

Cake Batter:

1. In large bowl, whisk together flour, sugar, cocoa, baking soda and salt.
2. In medium bowl or measuring cup, stir together, water, oil, vinegar and vanilla.
3. Add wet ingredients to dry and stir until just combined.
4. Fill the 12 cups evenly with the cake batter (about 1/4 cup in each.)
5.  Add a generous dollop of the filling on top of the batter. (about 2 tablespoons each.)
6. Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean.
7. Allow to cool in pan for 5 minutes.

Recipe Notes