Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1 large egg
- 1/3 cup granulated sugar
- 1/8 tsp salt
- 1 cup mini semi-sweet chocolate chips
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water (or brewed coffee for deeper flavor)
- 1/3 cup vegetable oil
- 1 tsp white vinegar or apple cider vinegar
- 1 tsp vanilla extract
Instructions
- In a medium mixing bowl, beat the softened cream cheese, egg, sugar, and salt together until the mixture is smooth and creamy. Use an electric hand mixer for the best results. Once the base is smooth, gently fold in the mini chocolate chips using a spatula. Set this mixture aside while you prepare the chocolate batter.
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Ensure there are no large clumps of cocoa powder remaining to guarantee a smooth cake texture.
- Make a well in the center of your dry ingredients. Pour in the water (or coffee), vegetable oil, vinegar, and vanilla extract. Whisk the mixture by hand until just combined. Be careful not to overmix, as this can make the cupcakes tough. The batter will be relatively thin, which is normal for this specific recipe.
- Fill each muffin liner about two-thirds full with the chocolate batter. Then, take a rounded tablespoon of the cream cheese mixture and drop it directly into the center of the chocolate batter. Do not stir them; the cream cheese will naturally settle slightly but stay visible on top during the baking process.
- Place the muffin tin in the center of the oven and bake for 22 to 25 minutes. The cupcakes are done when the chocolate cake springs back to the touch and the cream cheese center looks set. Remove from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 45 minutes