Sunday, November 20, 2011

Chocolate Cream Cheese Surprise Cupcakes


One of my best friends from undergrad sent me an email a while back with the subject line:

My absolute favorite


The body of the email proceeded to read:

You will LOVE these.  Also, I would run through traffic for these cupcakes. (the mini chocolate chips are really essential, don't use the big ones)

 
I was sold.  I made these cupcakes this past weekend and they brought a giant big smile to my face.  I could tell why my friend loves these so much.  The chocolate cake is rich and moist; and the cream cheese adds a nice bit of tangy smoothness.  These cupcakes were truly delicious.


These cupcakes were a great way to celebrate my 100th blog post!  Thank you to my readers and everyone else who has encouraged and supported me since the launch of The Capitol Baker almost two years ago.

Chocolate Cream Cheese Surprise Cupcakes
adapted from Hershey's
(6 PointsPlus per serving)

Ingedients

for the filling:

8 oz. reduced fat cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips

for the cupcake:

3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 Tbsp white vinegar
2 tsp vanilla extract

Directions 

Pre-heat the oven to 350 degrees F.  Line muffin cups with paper liners. 

Prepare the filling- beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy.  Stir in the chocolate chips.

Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl.  Add the water, oil, vinegar and vanilla.  Beat for 3 minutes.  Fill muffin cups 2/3 full with batter. Spoon 1 level Tbsp of the filling into the center of each cupcake. 

Bake 20 to 25 minutes or until toothpick inserted in the cake portion comes out clean.  Let cool for 5 minutes in the pans.  Remove from pans to wire rack.  Cool completely.


This recipe makes about 30 cupcakes.  (1 serving = 1 cupcake, 6 PointsPlus per serving)

 

45 comments:

  1. Oh my goodness these look sinfully delicious. Of course, I'm a sucker for cream cheese and chocolate. ;)

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    1. they look delicious but they have 1/2 teaspoon to much salt they were to salty and only fill 1/2 way instead of 2/3 of the muffin papers they overflower

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  2. These will be on my dessert table on Thanksgiving Day! Thanks for posting! :)

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  3. What a great addition to the Thanksgiving table. I hope everyone enjoys!

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  4. these look delish!! and super easy! :)

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  5. Yum yum yum!! I will be making these this month! :)

    -Bridgette

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  6. I found the recipe to these on another website and tried them out! Here's my experience with them: http://dontforgetrecipes.blogspot.com/2012/06/chocolate-cream-cheese-cupcakes.html

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  7. Hi... hope that you can help me... I tried these and all the center got sunk... and mixed with the rest of the batter... do you know what might have go wrong?? I used the normal chocolate chips and I'm thinking that maybe it was it... was it???

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  8. YUM! These are great! I made them tonight. Any tips on how to make sure the cream cheese sinks? Mine ended up on top mostly. Thanks!

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  9. Try spreading out the filling mixture onto a baking sheet (@ 1" thick) and freeze for 30 minutes. Then use a pizza cutter and make 1" cuts like a grid, then pop the semi-frozen filling pieces into the cupcake and bake.

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  10. Hi, Thanks for posting this recipe, I just finished making them and they look yummy. I used a piping bag to pipe the cream cheese filling to make sure they won't float on top :-) And did I mention they are super easy to make!!!

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  11. my mother has made these for years...we call them black bottom cupcakes

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    1. My mother and I have been making these for years too, but we use the mini tins. We make them at Christmas time. The crazy thing is I have never seen this receipe any where else but in my family, until I gave it to a physical therapist that was working with my mom back in 2011. And since then I have seen it twice.

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    2. I too have been making them for about 40 years, always used the reg chips and turn out fabulous. The cr cheese mix does sink down, but is supposed too.
      Gwen

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  12. wowwwwwwwwwwwwwww

    they look amazing!!!!

    thanks

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  13. I've been making something like these for years, I have always used boxed cake mix (devils food) made according to package directions, and for the filling 1 block cream cheese, 1 stick butter, 1 cup powdered sugar, 1 tsp vanilla extract and 1 cup chocolate chips. Amazing!

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    Replies
    1. Yes! I was wondering if I could do it that way...thanks!

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  14. My mother and her friends would make these around the holidays when I was a child. I still do it for my family, thats how we kick off the holiday season. Such great memories

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  15. These were awesome! I froze the cream cheese mixture for about an hour as per the other comment and then inserted it into the middle of the cupcakes. The cream cheese mixture did not run over.

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  16. Can you half this recipe and still get good results?

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  17. I have these in the oven right now and am very excited to see how they turn out! In the interest of time I substituted a chocolate fudge cake mix so I hope it still works! Also, I didn't have mini chips, so i chopped regular. I only have one cupcake tin so I'm waiting patiently to make the next batch and am going to be amazed if there is enough filling left for another 12-18 cupcakes. Nontheless, I think this a great go-to recipe that everyone will love! Thanks for sharing!!

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  18. Frost them! They are even more amazing and the filling is a total surprise!!

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  19. These cupcakes were created by my Aunt like 20 yrs ago and They are called Blk bottom cupcakes.. For years we have passed it to family and friends and now here it is..

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    1. Although that's a lovely thought these have been around and called black bottom cupcakes for at least 50 years. Nice family "story" but not true that she "created" them.

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  20. These are delicious! I made cupcakes, a 9" round cake, and a cake in a Mason jar using this recipe. Heaven!

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  21. Jen, how did you make your cake? Just follow the recipe and pour the cream cheese mixture on top of 1/2 the cake batter, then cover the rest with the cake batter? Thanks!

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    1. That's exactly what I did. :) I googled cooking time for a 9" cake and just kept my eye on it.

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  22. These look great! Thinking about making them for the super bowl!

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  23. So! I made these wonderful tidbits of heavenly goodness, and personally found them to be amaaazing! especially when they're at that point when they're still a little bit warm? Super delicious! But! I brought some to my brother and he said that he didn't like the filling, and he's the kind of person who can eat almost anything, especially cheese, so it's not a fail proof recipe :( But it will make it into my personal favourites! :)

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  24. hi, dear baker can i use MILK instead of WATER????Plz do answer.thanks

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    1. I ALWAYS use milk instead of water in my cake mixes - I would assume that you can in a scratch recipe as well!

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  25. My mother and I have been making these for years. They are delicious. We call them Black Bottom Cupcakes.

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  26. My grandma has been making these forever. We call them black bottoms. I was just comparing this recipe to hers and I can already tell that hers are probably a lot worse for you health wise. I may try this recipe sometime to see how similar they taste compared to hers.

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  27. "Chocolate Cream Cheese SURPRISE Cupcakes" ...as in:

    SURPRISE, I made cupcakes! :)

    SURPRISE, they're delicious! :D

    SURPRISE, there's none left because
    SURPRISE, I ate them all. :/

    SURPRISE, I just gained six pounds. :(

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  28. Well, today I learned not to freeze cream cheese. I had two blocks in the freezer from about a month ago (thought I needed them for frosting but realized I didn't so I popped 'em in the freezer), and I figured I'd thaw one to use for this recipe. The taste was fine, but the cream cheese looked curdled when I beat it with the other ingredients. It seems like the solids separated from the liquids, so my filling was pretty runny with bitty chunks of cream cheese in it. I have to wait for the cupcakes to cool before I can try one, but hopefully they still taste ok!

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  29. I have made these for years also. They can also be frozen if any are left

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  30. Do these need to stay in the fridge?

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  31. They do not need to stay in the fridge if you plan to eat them the day-of. If you leave them overnight I would suggest placing them in the fridge.

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  32. I am going to make these for my sons 5th b-day party - however I am omitting the chocolate chips and coloring the cream cheese mixture to match the super hero toppers I made! :D

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  33. I've been making these since I was a little girl, with my mom. We used a box cake mix... any kind, white, yellow, or chocolate. We mixed the cake mix as directed.. filled the cupcakes with batter. We mixed up the cream cheese and chocolate chips filling, and put about a teaspoon (heaping) right on top of the batter... when they bake, the cream cheese filling sinks to the middle.. perfect every time! (we've used regular chocolate chips, and they work fine. The mini chips are better)... I need to go bake!!! ;)

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  34. Hi! I have a cupcake blog called My Year of Cupcakes. I featured your Chocolate Cream Cheese Cupcakes recipe on Day 76. Here's the link if you wanna take a look: http://myyearofcupcakes.com/2013/10/15/day-76-chocolate-cream-cheese-cupcakes/
    Thanks for the yummy recipe!

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  35. I too have been making them for 30 years now...my son just asked that I make them for thanksgiving. I make them for my grandchildren, the adults, etc. First thing my 17 year old grand son asked when I visited him last month was to make these. Going to try freezing the cream cheese mix in ice cube trays and then place into batter so it wont just float to top.

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  36. Has anyone tried putting a frosting on top of this?

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  37. I love this recipe, going to try it out tonight! And shared it! Thank you for sharing it with us!

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