Creamy Chocolate Cupcakes Recipe -
Creamy Chocolate Cupcakes Recipe
  • READY IN 45 mins

Creamy Chocolate Cupcakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 18 cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners.
  2. Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups.
  3. Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts.
  4. Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Oct 12, 2012

Very good recipe! I did leave off the walnuts because I didn't have any on hand and used a white frosting instead.

Most Helpful Critical Review
Oct 07, 2013

I thought this was a very easy cupcake. I did not do the cream cheese mix, rather made my own chocolate buttercream frosting. the use of the cider vinegar is because of the baking soda -- I think I prefer the chocolate cupcakes made with butter...


9 Ratings

Dec 16, 2012

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.

Feb 07, 2013

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!

Nov 13, 2012

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.

Jan 11, 2014

These cupcakes are delicious. They are good without frosting, but I made some with the "Fluffy peanut butter frosting" recipe and my fiance liked them with that too. I did not use walnuts because I'm not a big fan. Depending on your oven you may not need to bake them for the full 25-30 minute time period. Mine took about 16-17 and this gave them a crispy top, soft bottom, and moist in the center. Perfect combination. They are VERY filling and very delicious. One other thing, don't put the toothpick in the center. Put it more towards the side because the center will not come out clean due to the filling. If you stick the toothpick in the side and it comes out clean....they are done baking =)

Sep 26, 2013

This is a great recipe, I did not add the nuts, but added a little more chocolate chips in the cream cheese. So good!!

Feb 01, 2014

Followed cupcake recipe almost exactly--used regular vanilla and totally forgot the apple cider vinegar. Subbed half the cream cheese for vanilla yogurt because I doubled the recipe and only had 8 oz cream cheese on hand. Apparently you don't need to double the filling anyways, because I ended up with TONS of extra delicious filling. Ok, so everyone's probably wondering what I was wondering--should I add an extra thin layer of chocolate batter over the scoop of filling, to make it truly a filling and not just a top layer... I give you two samples. First batch did what the recipe said, just pressed an oiled spoon onto the top of the batter to make a groove, and plopped on a blob of filling in the center and baked. You can see the white all over the top--it never "sank" in as I expected it would. Second batch, I added the thin top layer of chocolate batter and it looks and tastes better somehow. Kids thought they tasted "eh" but I think they are great. Fun to make, and not as time-intensive as I feared.


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  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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