Chocolate & Cream Cheese Cupcakes
Ingredients
Chocolate Cupcake
- 2 1/4 cup AP flour
- 1 1/2 cup sugar
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 1/4 cup +2 tbsp cocoa powder ( 90 ml )
- 1 1/2 cup water
- 1/3 cup + 3 tbsp neutral vegetable oil (125 ml )
- 1 1/2 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
Cream Cheese Filling
- 8 oz room temperature cream cheese ( must be room temp )
- 1 cup sugar
- 1/8 tsp salt
- 1 egg room temperature
- 6 oz semisweet chocolate chips
Instructions
- Preheat oven to 350F
- Line 24 muffin pans with paper cups, and spray those with non-stick spray.
- Combine cream cheese, sugar, salt with an electric mixer on medium.
- Add the egg and mix well.
- Fold in chocolate chips and set aside.
- In another mixing bowl, whisk flour, sugar, salt, baking soda, and cocoak.
- Add oil, water, vinegar, vanilla, and mix until smooth.
- Place 2 tbsp batter in each paper liner, and top with 1 tbsp cream cheese mix.
- Baking until edges are firm to the touch, approx 25-30 minutes.
- Let cool in pan for 20 minutes, then transfer to wire rack to cool completely.
Notes
Cake recipe is vegan!