Creamy Chocolate Cupcakes
Description
This creamy chocolate cupcakes recipe uses Mexican vanilla and apple cider vinegar for extra flavor. If desired, you can also use the filling as frosting.
Ingredients
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1 1/2 cups all-purpose flour
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1/3 cup white sugar
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1/4 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/8 teaspoon salt
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3/4 cup water
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1/2 cup vegetable oil
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2 eggs, beaten
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1 tablespoon apple cider vinegar
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1 teaspoon Mexican vanilla extract
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1 (8 ounce) package cream cheese, softened
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1 cup semisweet chocolate chips
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1 cup chopped walnuts
Directions
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.