Creamy Chocolate Cupcakes  Recipe

I am not a big fan of cupcakes because in most cases they are dry and with just a dollop of cream on the top. My son had requested cupcakes on his birthday, for his school. In most cases I see kids eat up the cream and leave the rest to waste and I totally get it, who would want to eat the dry cake.

So facing some of those challenges in mind, I hunted for a good recipe. I was really pleased with the discovery, the cupcakes turned out moist and creamy. The compliments were endless, when I picked my son up from school and at his birthday party at home.

Here is a little tip:
Last year for his birthday he brought Poppy Seed and Raisin Cake Pops to school, and the teacher was telling how great it was that all her 4 year olds didn't get messy. I had to live up to those expectations, so decided to place cupcakes in a plastic cups and tie a spoon to each cup. You can see a picture of a wrapped cupcake on my Instagram Page.

Serving size:
30
units
Prep
30 min
Cooking
25 min
Ready in
1 hr
Simple
Challenging

Instructions 

Filling
Beat cream cheese, egg and sugar in a bowl, until fluffy. Mix in chocolate chip and set aside.
Dough
Combine flour, sugar, cocoa, baking soda and salt. Mix in water, oil and vinegar in small portions.
Fill muffin cups half full with batter. Top each with about 1 tablespoon of cream cheese mixture.
Bake at 350F for about 25 minutes, until the toothpick inserted into the cupcake comes out clean. Cool for about 5 minutes before removing from pans to wire racks, to cool completely.
Cream
Whip cream cheese together with butter, vanilla extract and confectioners sugar until the cream is fluffy.
Fill the piping bag with cream and decorate it as you wish. (Youtube has a lot of great videos on decorating cupcakes)

Note: If you plan on using a plastic cup for serving, it is optional to line muffin cups with paper. Just be sure to spray with cooking oil before you fill them with batter.

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