Cream Cheese Filled Chocolate Cupcakes. Add chocolate chips and set aside. Drop a large spoonful of cheese mixture on top. Beat in the sugar, egg and salt until smooth.

Ingredients of Cream Cheese Filled Chocolate Cupcakes

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

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. In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth. Combine flour, sugar, salt, baking soda and cocoa in a large mixing bowl.

Cream Cheese Filled Chocolate Cupcakes instructions

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!.

Add in remaining ingredients and mix until smooth. The filling is out-of-this world — the slight tang of the cream cheese contrasts so nicely with the rich chocolate of the cupcake and the chocolate chips make it extra special. I did cheat a bit — I used a mix for the cupcakes, but you'd never know with the great filling! Cream softened cream cheese together with sugar. Drop one rounded teaspoon of cheese mixture into each cup.