Today is going to be a great day… it is Friday, hopefully the sun is shining where you are and it is National Chocolate Cupcake Day! I believe cupcakes are the perfect sweet morsel. They are just as delicious as a cake but you can eat them with your hands and have all of the deliciousness of the cake in one or a few bites, depending on the size. When thinking about the perfect chocolate cupcake the one that comes to mind are cupcakes I often had during my childhood. These cupcakes were a moist chocolate cake and had a dollop of cream cheese chocolate chip filling baked right on top. It was like they were frosted without the added mess of the frosting. Here is an upgraded, adult version of that recipe from my childhood.
Be sure to have a chocolate cupcake or two today to celebrate!
Chocolate Cupcakes with Cream Cheese Filling
Make 20 cupcakes
1 – 8 oz package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 cup chocolate chips
1 cup sugar
1 ½ cups flour
¼ cup Rococo Chocolates Drinking Chocolate
1 teaspoon baking soda
1 pinch salt
1 cup water
½ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
-Preheat oven to 350°F. Line cupcake pans with paper cups and set aside.
-In a small bowl mix together the cream cheese, egg and sugar for the filling. Once combined fold in the chocolate chips. Set aside
-In another bowl, combine the sugar, flour, Rococo Chocolates Drinking Chocolate, baking soda & salt. Gradually add the water, vegetable oil, white vinegar and vanilla. Mix to combine, stirring well for 2-3 minutes.
-Pour cupcake batter into prepared muffin cups just filling ½ way. Drop a large spoonful of cream cheese filling on top the muffin batter.
-Bake in preheated oven for 20-25 minutes. A toothpick inserted into the cupcake should come out clean.