Indulge your sweet tooth with these irresistible Chocolate Cream Cheese Cupcakes that are sure to steal the spotlight at any gathering! With a rich, chocolatey base and a creamy cream cheese twist, these cupcakes are the perfect blend of flavors and textures. Whether you're hosting a birthday party, a casual get-together, or simply treating yourself, these delightful treats will have everyone coming back for seconds. Get ready to impress your friends and family with these mouthwatering cupcakes that are as easy to make as they are delicious!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined and set aside.
- In a large mixing bowl, cream together the softened cream cheese, softened butter, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently using a spatula, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or frost with chocolate cream cheese frosting if desired.
Tips
- Room Temperature Ingredients: Ensure your cream cheese and butter are at room temperature for easier mixing, which will help create a light and fluffy batter.
- Sift Dry Ingredients: Sifting the flour and cocoa powder not only helps to remove lumps but also aerates the mixture, leading to a lighter cupcake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to avoid dense cupcakes. A few lumps are perfectly fine!
- Chocolate Chips: For an extra chocolatey experience, try using mini chocolate chips or a mix of dark and semi-sweet chocolate chips.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a couple of minutes before the recommended baking time. They’re done when a toothpick comes out with a few moist crumbs.
- Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Frosting Options: Elevate your cupcakes with a luscious chocolate cream cheese frosting or a simple dusting of powdered sugar for a classic touch.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.Enjoy baking and savoring these delightful cupcakes!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
