Dangerous Chocolate Cream Cheese Cupcakes

I must be obsessed with cupcakes!! But let me tell you, these are by far the best, most delicious, moist, creamy, chocolatey, rich cupcakes I have ever eaten. So props to Vivian Morris from Celburne, Texas she really knocked this one out of the park! I wouldn't change a THING on the recipe, except I would make more frosting- cause I ate more then the cupcakes got! : )

printable version

Filling Ingredients:

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1 egg

1/2 teaspoon fine sea salt

1 cup semisweet mini chocolate chips

Batter Ingredients:

1 1/2 cups all purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 cup sugar

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

Frosting Ingredients:

3 3/4 cups confectioners sugar

3 tablespoons cocoa

1/2 cup butter, melted

6 tablespoons milk

1 teaspoon vanilla

1/3 cup chopped pecans

Directions:

For filling: in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in mini chocolate chips; set aside.

For batter: in a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil, and vinegar; stir into dry ingredients just until moistened.

Filled paper lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. (I used one big old heaping tablespoon on mine.) Bake at 350 for 24-26 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to cool completely.

For Frosting: in a large mixing bowl, combined confectioners sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.