How to Cook Appetizing Cream Cheese Filled Chocolate Cupcakes

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Cream Cheese Filled Chocolate Cupcakes. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Cream Cheese Filled Chocolate Cupcakes Recipe.

You can have Cream Cheese Filled Chocolate Cupcakes using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Cream Cheese Filled Chocolate Cupcakes

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

Cream Cheese Filled Chocolate Cupcakes step by step

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!.