Rich and Creamy Chocolate Cream Cheese Cupcakes
Chocolate Cream Cheese Cupcakes consist of fudgy, moist chocolate cupcakes filled with a tangy chocolate chip cream cheese filling. With 20 minutes of prep and a quick bake in the oven, you can create these indulgent, tangy treats in no time. Top them off with the dreamiest chocolate mousse frosting.
Servings 18 cupcakes
Calories 198kcal
Ingredients
Cake:
- 1 ½ cups flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon soda
- ½ teaspoon salt
- 1 cup water
- ¼ cup oil
- 1 tablespoon white vinegar
Filling:
- 8 oz cream cheese
- 1 egg
- ½ cup chocolate chips
- ⅓ cup sugar
Chocolate Mousse Frosting
- 2 cups powdered sugar
- 2 eggs
- 1/2 cup milk
- 1/8 teaspoon salt
- 8 ounces bittersweet chocolate chopped
- 1 cup butter room temp
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350º. Line or spray 18 muffin tins.
Cake Batter:
- In a large bowl, whisk together flour, 1 cup sugar, cocoa powder, soda and salt.
- Use a large measuring cup and add the water, oil, vinegar and vanilla. Pour it into the flour mixture, whisking until smooth. Pour into the prepared pan.
Cream Cheese Filling:
- In a medium sized bowl, use a hand mixer to beat the cream cheese, ⅓ cup sugar and egg. Beat until smooth and creamy. Stir in chocolate chips. Spoon in the center of the cupcakes.
- Bake for 20-25 minutes until a toothpick comes out clean.
Frosting
- Heat a saucepan with water over medium heat. In the bowl of an electric mixer, add powdered sugar, eggs, milk and salt. Whisk together and place over the simmering water. Whisk until the egg mixture reaches 160º, about 7-9 minutes.
- Remove from the heat and add the butter, whisking until it has melted. Add chopped chocolate, whisking until it is smooth then whisk in the vanilla.
- Place the bowl in a bowl of ice water and let it cool. It should be cool to the touch and slightly thick, about 60º. With the whisk attachment, beat the chocolate mixture on medium-high for about 5 minutes until stiff peaks form. Refrigerate to thicken before piping.
Notes
- The nutrition information is based on a cupcake without frosting.
- You can make these using a mini muffin pan. Bake for 12-15 minutes, it will make 60 mini cupcakes.
- Make sure you let the cream cheese come to room temperature or it will be difficult to cream together.
