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Chocolate & Cream Cheese Cupcakes

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Course Dessert

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!