Creamy Chocolate Cupcakes

Creamy Chocolate Cupcakes

Made  times
Rachel Hagedorn 1

"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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45 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 12 Ratings

Most helpful positive review

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

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 t...

Most helpful
Most positive
Least positive

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 va...

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 becaus...

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 hu...

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...

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

These are amazing! I did use red wine vinegar and regular vanilla for lack of what the recipe calls for, and they turned out great. The cream cheese filling is very rich, but oh so yummy! I will...

My 5 year old wanted to make cupcakes and we happened to have too many chocolate chips at home. I chose this recipe (just because I happened to have all the ingredients at home), it turned out r...

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...

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