Cream Cheese Chocolate Cupcakes

Cream Cheese Chocolate Cupcakes are extremely moist with a soft crumb texture. Easy to make, pleasing to the eye and no icing needed!

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Cream Cheese Chocolate Cupcake Ingredients

• 3 Cups, flour

• 2 Cups, sugar

• 2 Teaspoons, baking soda

• 1/2 Cup, cocoa

• 1/2 Teaspoon, salt

• 3/4 Cup, Vegetable oil

• 2 Tablespoons, White vinegar

• 2 Teaspoons, Vanilla

• 1 Cup, Black coffee (regular or decaf)

• 1 Cup, Cold water

• 1/2 Bag, Semi sweet chocolate chips

• 8 Ounces, Cream cheese (softened)

• 1 Egg

• 1/3 Cup, sugar

These Cream Cheese Chocolate Cupcakes make for a wonderful dessert for any occasion. These cupcakes offer a deep chocolate flavor combined with a slight tanginess from the cream cheese mixture. No icing for these beauties. The cream cheese mixture takes care of that.

I often crave food that I can no longer because of my location. I am an East coaster to the bone. For the longest time I was never able to find a particular brand of sweets. Those who live on the East Coast should know that I am referring to Tastykakes! I can go on and on about my love for these packaged treats but I’ll spare you…..this time.

These Cream Cheese Chocolate Cupcakes along with my Black As Night Chocolate Cake were, at the time, the closest copycat recipe that tasted just as good, if not better. Shhhhh. Now, I can find some of these treats at the grocery store but I still like to make these, ALOT.

Sweet Talking

Start by preheating your oven to 350ºF. Get a large mixing bowl and sift the flour, sugar, baking soda, cocoa and salt. Turning the mixer on low, slowly add in the next 5 ingredients, one at a time, mixing well after each addition.

Remove the chocolate batter to another bowl. Clean bowl and return it to the mixer. Finish the rest of the batter (cream cheese mixture) by combining the cream cheese, egg and sugar. Mix until smooth.

Do you know the Muffin Man?

Start by placing the muffin liners into the muffin tins. I normally opt for the regular size tins however I have tried smaller tins and I have to tell you guys that they come out super cute and bite sized!

Now fill in each muffin liner 1/2 way up with the chocolate batter. Continue filling up all the liners. Now take about a tablespoon of the cream cheese mixture and place on top of the chocolate batter.

Lastly take the semi sweet chocolate chips and drop on top of the cupcakes. I normally place 6 chips per cupcake, but please feel free to add more.

Finish by baking the Cream Cheese Chocolate Cupcakes for 15 minutes or until a toothpick comes out clean. Let cool for about 5 minutes. Remove the cupcakes from the pan and place them on a wire rack to finish cooling. Place on a plate and watch them vanish. You better grab one now. Trust me!~Christina

Cream Cheese Chocolate Cupcake FAQ’s

Q: Can you make these the day before?

A: Absolutely. Just make sure they are cooled completely and placed in an air tight container.

Q: Can I use a different type of chocolate chip?

A: Yes. I encourage you to try a different flavor. There are a handful of flavors out there ranging from peanut butter to mint chocolate. Experiment!