Creamy Chocolate Cupcakes

This creamy chocolate cupcakes recipe uses Mexican vanilla and apple cider vinegar for extra flavor. If desired, you can also use the filling as frosting.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 291 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips
• 2 eggs, beaten
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon apple cider vinegar
• 1 teaspoon Mexican vanilla extract
• 1.5 cups all-purpose flour
• 0.5 cup vegetable oil
• 0.75 cup water
• 0.33333334326744 cup white sugar
• 0.125 teaspoon salt
• 0.25 cup unsweetened cocoa powder

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Step 3

Whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ teaspoon salt together in a large bowl. Add water, oil, eggs, vinegar, and vanilla extract; mix well. Divide batter among the prepared muffin cups.

Step 4

Beat cream cheese, remaining ⅓ cup sugar, and remaining ⅛ teaspoon salt together in a separate bowl with an electric mixer until well combined; fold in chocolate chips. Drop filling by tablespoonfuls into center of batter for each cupcake; sprinkle with walnuts.