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I started this blog years ago as a way to keep track of my recipes and projects. Friends and family would ask me for recipes and I figured I could put it all in one spot for everyone to access, whenever.

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Tuesday, October 5, 2010

Chocolate Cream Cheese Cupcakes



I have been using this same recipe for years, they turn out just perfect and are fast and easy to make.  I am not a big fan of icing, so these are my favorite cupcakes...and they take less time than iced cupcakes.



Chocolate Cream Cheese Cupcakes

Cream Cheese Filling (recipe follows)
1-1/2 C sifted flour (whisk it if your lazy like me)
1 C Sugar
1/4 C unsweetened Cocoa Powder
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1 C water
1/3 C vegetable oil
1 Tbsp distilled vinegar

Preheat oven to 350°

Line cupcake tin with 18 liners.  Prepare cream cheese filling and set aside.

Sift together flour, sugar, cocoa, baking soda and salt in a large bowl (I whisk it, I dont' sift)

In a small bowl, combine water, oil and vinegar and vanilla.  Stir into flour mixture until well blended. 

Half fill each lined muffin cup w/batter.  Place a spoonful of cream cheese filling into center of batter in each cup.

Bake 25-30 minutes or until toothpick inserted in center comes out clean. 

Cream Cheese Filling:
8 oz cream cheese
1 eggg
1/4 c sugar
6 oz semi sweet chocolate chips

Beat first three ingredients until smooth, fold in chocolate chips. 




   

27 comments:

Shannon @ RecipesMe said...

These muffins sound delicious. I'm going to have to make them :)

Emily said...

Would boxed cake mix work?

Sara said...

I made these last night and they were SO good. We ate them after they'd been out of the oven for a while but the chips were still melted...it was amazing. They are still really moist the next day too (I had one for breakfast lol).

Sara said...

I have made these 3 times...and they were fantastic the 1st and 3rd time. The second time I tried using Splenda in place of sugar, and they turned out horrible! So don't try using sugar substitute because it's just not the same :)

Anonymous said...

I have been making these for 20 years and everyone loves them. They taste even better when you use mini-muffin tins

Anonymous said...

My grandma has made these since before I can remember. They're a family staple. I always get a little jealous when I learn that others know the secret.

Anna Victoria said...

Thanks for posting the recipe! I blogged about my experience with it, if you're interested: http://dontforgetrecipes.blogspot.com/2012/06/chocolate-cream-cheese-cupcakes.html

Anonymous said...

I have made these for years. They are awesome frozen and or with walnuts also.

Tamara Reyes said...

I tried making these last night, I thought the time was a bit too long, the cream cheese filling browned a little too much. I said I was disappointed the way it turned out after I pulled them out of the oven, but this morning, I tried one before I shared, and they don't taste burnt at all and are really, really moist. I'll most definitely try this again, maybe cutting the time down next time.

Laura said...

We've made these for years. I always use a dark chocolate cake mix, much easier. Then I make a frosting with melted chocolate chips and sour cream. They are delicious, works great as a cake too.

Anonymous said...

My mom used to make these when I was growing up. It was my favorite dessert! So glad I found the recipe, I hope they turn out the same!!! Thank you!!! So excited to try them! :)

Anonymous said...

Lol me too!!!! :) we always refrigerate ours too! Fantastic.

Anonymous said...

Never used distilled vinegar before...can we use white vinegar in its place?

Anonymous said...

I've never used distiller vinegar. Can we substitute it for white vinegar?

Anonymous said...

Just checking if there was suppose to be an egg in the batter.

Thanks.

christine rodriguez said...

Can this be made into a cake?

Anonymous said...

we make these all the time! The kids and teachers love them! we make them in mini cupcake holders so they are bite sized!

Anonymous said...

I've made these twice now and they were a huge hit! Thanks so much for the recipe!

Margarita Stewart aka Shannon Marie said...

Sara, thanks for the splenda info..good to know.
Yes, you can use white vinegar.
Nope, no egg in the batter..its sort of a wacky cake type batter...
Thanks for all of the feedback.
ps...not sure if a boxed cake would work, I haven't tried that.

Anonymous said...

I make these with brownies and this filling. It takes 2 boxes of Brownie mix to use up the white cream cheese filling. My daughter does not like choc. cake but loves Brownies. Yum.

Marlajg said...

First had these in San Francisco in the 80's and they were called "Black Bottom Cupcakes." :0)
Thank you for posting!

Anonymous said...

YUM! The cream cheese filling perfectly complemented the chocolate batter, and they were a big hit.

Tylene Ek said...

We always had this growing up and it was called black bottom cake. Used a 9x13 pan, instead of cupcakes. Yummy!

Jan V. said...

Anxious to try your recipe. I do like the idea of also utilizing mini-pans to feed a group of kids too. Thks.

Janet Varga said...

I prev commented that am looking forward to making this recipe, especially trying in mini pans to serve more.

Anonymous said...

I've been making these since the late 70s. A friend found the recipe in a gourmet cooking magazine. They are a big hit every time I make them!

john jay said...


oh I like that chocolate cupcakes
i love eating that's why im too fat now :)
but most of the time what i eat are chocolates
in fact i buy macaroons online
because that's my favorite which is chocolate macaroons.
well anyway that chocolate above are interesting i wanna try that.