Description
Moist chocolate cupcakes with a creamy cheesecake center and chocolate chips — a perfect treat for dessert or an indulgent snack.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, combine water, vegetable oil, vinegar, and vanilla extract. Add wet mixture to dry ingredients and stir until just combined. Set aside.
- For the filling, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Fold in the mini chocolate chips gently.
- Fill each cupcake liner halfway with the chocolate batter, then add about 1 tablespoon of the cream cheese filling on top.
- Bake for 20–25 minutes or until the cupcakes are set and the cream cheese tops are lightly golden. A toothpick inserted in the chocolate portion should come out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For extra richness, use dark cocoa powder instead of regular cocoa.
- Do not overfill the liners to prevent overflow during baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 315 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
