Medium French Dinner

Creamy Chocolate Cupcakes

Name: Creamy Chocolate Cupcakes
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 4 servings
Cuisine: French
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 package cream cheese , 8 ounce; 1 cup semisweet chocolate chips; 1 cup chopped walnuts

Total Time

44 min

20m prep · 24m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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 package cream cheese , 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.