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Chocolate Cream Cheese Cupcakes

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“"I got the recipe for these moist, filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistible." Submitted to Taste of Home by Vivian Morris”
READY IN:
55mins
YIELD:
20 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 t. salt until combined. Fold in chocolate chips; set aside.
  2. In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil, and vinegar; stir into dry ingredients just until moistened.
  3. Fill paper lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350 for 24-26 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

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