Description
These rich and moist Chocolate Cream Cheese Cupcakes feature a luscious cream cheese filling studded with semisweet chocolate and peanut butter chips, baked inside a decadent cocoa cupcake for a perfect dessert treat.
Ingredients
Cream Cheese Filling
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 large egg
- 1/8 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips
Cupcakes
- 1 cup sugar
- 1 cup water
- 1/3 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prep the cream cheese filling: In a large bowl, beat the softened cream cheese until fluffy. Add sugar, egg, and salt and beat until the mixture is smooth. Gently fold in the semisweet chocolate chips and peanut butter chips. Set aside the filling.
- Make the cupcake batter: Preheat the oven to 350°F (175°C). In a separate large bowl, beat together the sugar, water, canola oil, white vinegar, and vanilla extract until well blended. In another bowl, whisk together the all-purpose flour, baking cocoa, baking soda, and salt. Gradually beat the dry ingredients into the wet ingredients until fully combined and smooth.
- Assemble and bake: Line a 12-cup muffin tin with cupcake liners. Fill each liner halfway with the cupcake batter. Spoon about 2 tablespoons of the cream cheese filling on top of the batter in each cup. Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and cool the cupcakes for 10 minutes in the pan before transferring them to wire racks to cool completely. Note that the cream cheese filling will partially cover the tops of the cupcakes — this is intentional and part of their unique appeal.
Notes
- Make sure the cream cheese is softened to room temperature for easiest mixing and smooth filling texture.
- Do not overfill the cupcake liners; filling halfway allows room for the cream cheese mixture on top.
- You can substitute peanut butter chips with chopped peanuts or omit them if allergic.
- These cupcakes are best enjoyed at room temperature and can be stored covered for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
