Cream Cheese & Chocolate Cupcakes

Cream Cheese & Chocolate Cupcakes


  • Filling:
  • â¢1 package (8 oz.) cream cheese, softened
  • â¢1/3 c. sugar
  • â¢1 egg
  • â¢1/8 tsp. salt
  • â¢2 c. of either/both chocolate chips & peanut butter chips
  • In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well, fold in chips. Set aside.
  • Cupcakes:
  • â¢1 1/2 c. all-purpose flour
  • â¢1 c. sugar
  • â¢1/4 c. baking cocoa
  • â¢1 tsp. baking soda
  • â¢1/2 tsp. salt
  • â¢1 c. water
  • â¢1/3 c. vegetable oil
  • â¢1 Tbs. white vinegar
  • â¢1 tsp. vanilla


  1. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well.
  2. Fill muffin cups (I was fortunate enough to borrow Katâs silicone ones! Those are awesome) half full with batter. Top each with 1-2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan.


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