Ok, chocolate lovers here’s the best cupcake recipe ever! Dark chocolate, cream cheese and chocolate chips; it’s seriously a chocolate/cheese lovers dream come true. But be careful, they mysteriously disappear as soon as they come out of the oven. I’ve known some one that ate 18 in a single day and he supposedly doesn’t even like chocolate. I have a cupcake tower, but I’m in the market for a cupcake safe and if you have any ideas, oh please share.
You may also loose your identity; I’ve been referred to at family gatherings as “the cupcake lady”. My family is huge but to loose your identify to a cupcake, really.
I’ve been making these cupcakes since I was 13 and I’ve literally made thousands of them and I’m a little embarrassed to share just how many I’ve eaten.
Here’s my recipe below and please don’t use reduced fat, low sodium ingredients, it won’t work. I usually encourage you to be creative with your cooking, but this is one time that you need to follow this recipe exactly and you will be oh so thrilled with the results. If you decide to eat them warm, pairing them with a scoop of vanilla bean ice cream is a mind blowing experience. If any of your cupcakes go uneaten for more than a 24 hours, please refrigerate them.
Enjoy! And please share your photos and cupcake adventures!
Chocolate Cupcake Recipe
-1 Devil’s Food Cake Mix + all ingredients on the back of box (eggs, oil, water)
- Cream Cheese Filing
· 1 egg
· 2 eight-ounce Philadelphia cream cheese bar
· 12 ounces Tollhouse Chocolate Chips
· 1/2 cup of white granulated sugar
· 1 teaspoon vanilla
Need to prepare 2 separate bowls of ingredients.
Line cupcake pans with paper or foil holders.
Preheat oven to 325 degrees
Bowl #1 – Chocolate Cake Mix
Mix cake mix and all ingredients per directions on the box.
Bowl #2 – Cream Cheese Filing
Mix cream cheese, egg, sugar, and vanilla with electric mixer until smooth and creamy.
Add in chocolate chips and mix well.
Filling cupcake pans
Fill each cupcake ½ full with chocolate cake mix (Bowl #1)
Add a large tablespoon to the top of each cupcake with the cream cheese filling (Bowl #2)
Bake for 22 minutes and remove from oven.
Recipe makes approximately 24 – 30 cupcakes.