Creamy Chocolate Cupcakes

Creamy Chocolate Cupcakes

"The 'surprise' inside these rich chocolate cupcakes from Mrs. Walter Jacobson of Ashland, Ohio is their smooth cream cheese filling."
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Ingredients

40 m servings
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Original recipe yields 18 servings

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Directions

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  1. In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.
  2. For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350 degrees F for 25-30 minutes.

Reviews

46
  1. 58 Ratings

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Most helpful positive review

Fantastic recipe! I also made several dozen of the mini-sized cupcakes with the batter, but those didn't allow the filling to "drop," so they didn't come out as nice. I will DEFINATELY be maki...

Most helpful critical review

Made these and they were delish! Not too sweet and that is exactly what I want in a cupcake. I gave it three stars only because they get super hard quick! So you gotta eat them fast or give them...

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Fantastic recipe! I also made several dozen of the mini-sized cupcakes with the batter, but those didn't allow the filling to "drop," so they didn't come out as nice. I will DEFINATELY be maki...

I only made a couple of changes, but this recipe turned out pretty great as is: I used 1 Cup milk in place of 3/4 Cups water, and I only use a half cup of mini chocolate chips, instead of the fu...

I tried this one out yesterday and while they tasted very good, they just did not turn out very aesthetically pleasing. When I saw that the directions were to place the cream cheese filling on ...

mmmm.. my whole family loved them! I made mini cupcakes which took 15 minutes to bake (puffed and toothpick clean). Also, I substituted some flour and milk in the cream cheese mixture instead of...

A very tasty little cupcake, but a few notes: There was way more batter than I ever needed and I did come away with about sixteen cup cakes. A few people have had dropping and density issues. ...

These were so good! I ended up preparing them with 3 cups flour instead of 1 1/2; with 1 1/2 the batter carried the consistency of chocolate water. They turned out perfectly!

Delicious recipe!!! These were possibly the best cupcakes I've ever made, and that's saying something. Only a couple notes. I read in several other reviews that it would help to add more cupcake...

My family was blown away at how tasty they were and I was quite surprised and how easy they were to make.

Enjoyed by EVERYONE!! I only made one change- I mixed sour cream with cream cheese due to lack of c/c.

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