This creamy chocolate cupcakes recipe uses Mexican vanilla and apple cider vinegar for an extra layer of flavor. They're actually really good without the filling. Instead, use the cream cheese filling as a topping.
Ingredients
- 1.5 cups all-purpose flour
- 1.33 cups white sugar , divided
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- teaspoon salt , divided
- 0.75 cups water
- 0.5 cups vegetable oil
- 2 large eggs , beaten
- 1 tablespoon apple cider vinegar
- 1 teaspoon Mexican vanilla extract
- 1 , 8 ounce
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
-
2
Whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ teaspoon salt together in a large bowl. Add water, oil, eggs, vinegar, and vanilla extract; mix well. Divide batter among the prepared muffin cups.
-
3
Beat cream cheese, remaining ⅓ cup sugar, and remaining ⅛ teaspoon salt together in a separate bowl with an electric mixer until well combined; fold in chocolate chips. Drop filling by tablespoonfuls into center of batter for each cupcake; sprinkle with walnuts.
-
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Per serving
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