Creamy Chocolate Cupcakes

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.

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

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• 1 cup chopped walnuts
• ½ cup vegetable oil
• 1 cup semisweet chocolate chips
• ⅛ teaspoon salt
• ¼ cup unsweetened cocoa powder
• 2 eggs, beaten
• ⅓ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• ¾ cup water
• 1 tablespoon apple cider vinegar
• 1 teaspoon Mexican vanilla extract

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.