"The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping." — Rachel Hagedorn
Watch video tips and tricks
1 1/2 cups
unsweetened cocoa powder
apple cider vinegar
Mexican vanilla extract
1 (8 ounce) package
cream cheese, softened
semisweet chocolate chips
Very good recipe! I did leave off the walnuts because I didn't have any on hand and used a white frosting instead.
I can only rate the cake part because I left the filling out. It is very yummy and has a nice chocolate flavor. I frosted them with Pamela's Products gluten free vanilla icing and the buttery vanilla flavor went very well with chocolate. My only negative comment is that I'm not sure the purpose of the vinegar. I thought it might enhance or change the flavor from an average chocolate cupcake. Regardless, I'll be making these again for sure, so that's a very small negative.
I wish that I could give this 4.5 stars. I made the cupcake only and did not incorporate the cream cheese filling or frosting, but this recipe makes a nice cupcake. I baked them at 350 for 17-18 minutes, rotating halfway through. They came out moist, but not falling apart. The batter seems a bit loose, but they turned out great.
So hey, I followed the recipe exactly and they are the best cupcakes I have ever made. It doesn't need icing and they were kinda gewey and hard to take out of the pan. I didn't use liners and hunted a picture that resembled mine other than the liners. Still, even though I had to help the heavy bottom and top stick together by squishing a little after taking them out of the pan, they were good and stayed together after that. The chocolate chip melts just enough inside with the cream cheese that it is divine. I put larger walnut chunks on top and wow so good!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chocolate Cupcakes
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 165
These cupcakes are moist, delicious, and easy to make.
Moist carrot cupcakes with a cream cheese and white chocolate frosting.
This rich, super-quick fudge recipe is a family favorite.