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 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.
Share Some Love ❤️
- 16 oz Cream Cheese
- 8 tbsp Unsalted Butter; softened
- 2 cup Confectioners Sugar
- 1 tsp Vanilla Extract
- Beat cream cheese, egg and sugar in a bowl, until fluffy.
- Mix in chocolate chip and set aside.
- 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.