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Cream Cheese Filled Chocolate Cupcakes. Browse Our Official Site For Tasty Cup Cake Recipes, A Taste That Appeals To All That may sound strange, but it brings out the chocolaty flavor. Drop a large spoonful of cheese mixture on top. Add one heaping tablespoon of filling into center of each cupcake.

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In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until. I filled the cups half-full and then put in a mound of the cream cheese mix and then topped them off with more batter to make them like true cream-filled cupcakes.

You can make Cream Cheese Filled Chocolate Cupcakes use 17 ingredients and 10 the steps. Here guides how you make it.

The main ingredient Cream Cheese Filled Chocolate Cupcakes as follows:

1. Prepare of Chocolate batter.
2. Prepare 1 1/2 cup of all-purpose flour.
3. Prepare 1 cup of white sugar.
4. You need 1 pinch of salt.
5. You need 1 tsp of baking soda.
6. Prepare 1 1/2 tsp of baking powder.
7. Provide 1/4 cup of cocoa powder.
8. Provide 1 of egg.
9. Prepare 1/2 cup of butter, melted.
10. Prepare 1 cup of water.
11. Prepare 1 tsp of vanilla extract.
12. You need of Filling.
13. Prepare 1 packages of (8 oz.) cream cheese.
14. Prepare 1 of egg.
15. You need 1 pinch of salt.
16. Prepare 1 tbsp of white sugar.
17. Provide 1/3 cup of chocolate chips.

Prepare your cake mix according to package directions. Dump one spoonful of your cream cheese filling on to the center of each baking cup, on top of the batter. Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin). BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy.

How to Make Cream Cheese Filled Chocolate Cupcakes

1. Preheat oven to 425°F. (I know this seems high, but this is how you get high-topped cupcakes).
2. 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..
3. For the chocolate batter: In another medium bowl combine dry ingredients and mix well..
4. Gradually add the butter, water, egg, and vanilla extract. Mix well. (using an electric mixer helps everything get mixed well).
5. Line a 12-count muffin tin with paper liners, and evenly distribute the chocolate batter into all of them..
6. Then evenly distribute the cheese filling on top of the chocolate batter..
7. 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..
8. 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..
9. Cool in the tin for 5 minutes, then transfer to a wire rack (important) to cool completely..
10. Enjoy!.

Spoon filling by rounded tablespoon over batter. Measure water, add oil and vanilla. Cream softened cream cheese together with sugar. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese.