Cream Cheese Filled Chocolate Cupcakes. In a small bowl, combine first four ingredients. Add chocolate chips and set aside. These fuss-free cupcakes don't require filling or piping bags - they're self-filled with soft creamy cheese!

Serve these little gems with a tall glass of ice cold milk. Use Special Dark cocoa if you like dark chocolate. A little extra vanilla never hurts anything. You can cook Cream Cheese Filled Chocolate Cupcakes using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cream Cheese Filled Chocolate Cupcakes

Prepare of Chocolate batter.
Prepare 1 1/2 cup of all-purpose flour.
Prepare 1 cup of white sugar.
Prepare 1 pinch of salt.
Prepare 1 tsp of baking soda.
It's 1 1/2 tsp of baking powder.
It's 1/4 cup of cocoa powder.
You need 1 of egg.
You need 1/2 cup of butter, melted.
You need 1 cup of water.
You need 1 tsp of vanilla extract.
It's of Filling.
It's 1 packages of (8 oz.) cream cheese.
You need 1 of egg.
You need 1 pinch of salt.
It's 1 tbsp of white sugar.
It's 1/3 cup of chocolate chips.

The filling is the most crucial part of this and can be very tricky to master. If you love chocolate and cream cheese, here is the PERFECT combination. The chocolate cupcake to end all cupcakes! The cream cheese center makes it incredibly moist.

Cream Cheese Filled Chocolate Cupcakes step by step

Preheat oven to 425°F. (I know this seems high, but this is how you get high-topped cupcakes).
For the filling: Beat cream cheese and egg in a medium bowl until it's smooth and creamy. Slowly add the sugar and salt. Beat on low speed or stir until mixed in well. Add chocolate chips and stir. Set aside..
For the chocolate batter: In another medium bowl combine dry ingredients and mix well..
Gradually add the butter, water, egg, and vanilla extract. Mix well. (using an electric mixer helps everything get mixed well).
Line a 12-count muffin tin with paper liners, and evenly distribute the chocolate batter into all of them..
Then evenly distribute the cheese filling on top of the chocolate batter..
Bake 6-9 minutes at 425°F first. The cupcakes should be about 1/4-1/2 inch above the paper liner. That’s the sign the heat can be turned down..
Reduce the heat to 350ºF (DO NOT OPEN THE OVEN DOOR TO DROP THE TEMP.) and bake for another 15-20 minutes more or until a toothpick inserted comes out barely clean..
Cool in the tin for 5 minutes, then transfer to a wire rack (important) to cool completely..
Enjoy!.

Usually I am all for the doctored cake mixes, but I thought this was pretty simple. These cupcakes are so rich that you really don't need the frosting, but I included it because what's a cupcake without a. Chocolate Cream Cheese Frosting is the ultimate topping for Keto Chocolate Cupcakes. This rich and decadent icing on top of dense chocolate cupcakes will be your favorite keto dessert. Using electric mixer, beat cream cheese in medium bowl.