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Creamy Chocolate Cupcakes
Creamy Chocolate Cupcakes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate cupcakes with Mexican vanilla and apple cider vinegar for a unique twist.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1 cup white sugar
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 eggs, beaten
  • 0.75 cup water
  • 0.5 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Mexican vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 0.33333334326744 cup white sugar
  • 0.125 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare 18 muffin cups with paper cupcake liners.
  • In a large mixing bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix until well combined. Pour the batter into prepared muffin cups.
  • Using an electric hand mixer, combine cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt until smooth. Fold in chocolate chips. Drop spoonfuls onto cupcakes and top with walnuts.
  • Bake the cupcakes in a preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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