Bekah got a modified copy of this cooks.com recipe years ago (dated 2009) from her friend Lisha’s mom and recently found it. These are rich and so don’t need any frosting. We’ve also made these as minis using mini chocolate chips.

Summary

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes (or 12 minutes per tray of minis)
  • Servings: 12 cupcakes (or 36 minis)
full size chocolate cupcakes with splotches of white on top.
The full size cupcakes can have a more marbled top.

Ingredients

  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz cream cheese (softend)
  • 1 egg
  • 1/3 cup sugar
  • pinch salt
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 Tbsp white vinegar
  • 1 tsp vanilla

Directions

  1. Preheat oven to 350°F (175°C).
  2. Line the muffin tin.
  3. Whisk flour: 3 cups, baking powder: 1 1/2 tsp, and salt: 1/2 tsp together in a large bowl. Set aside.
  4. In a mixing bowl cream cheese (softend): 8 oz, egg: 1, sugar: 1/3 cup, and salt: pinch.
  5. Once combined mix in semi-sweet chocolate chips: 1 cup and set aside.
  6. In a another mixing bowl, combine flour: 1 1/2 cup, sugar: 1 cup, cocoa: 1/4 cup, baking soda: 1 tsp, salt: 1/2 tsp.
  7. Add water: 1 cup, vegetable oil: 1/3 cup, white vinegar: 1 Tbsp, vanilla: 1 tsp and mix well.
  8. Fill lined muffin pans 3/4 full and add 1 tablespoon of cream cheese mixture into the center of each.
  9. Bake until well done, 18-22 minutes, (or 10-12 minutes for mini cupcakes)