CHOCOLATE CREAM CHEESE CUPCAKES

Chocolate Cream Cheese Cupcakes image

I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. -Vivian Morris, Cleburne, Texas

Provided by Taste of Home

Time 55m

Yield 20 cupcakes.

Number Of Ingredients 18

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 large egg
1 teaspoon salt, divided
1 cup semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans

Steps:

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 chocolate chips; set aside., 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. , Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 268mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.