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. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 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. 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. 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 per serving