Self Filled Cupcakes
Indulge in the decadence of Self-Filled Cupcakes—a delightful fusion of moist chocolate cake and creamy, melt-in-your-mouth cheesecake filling. These irresistible treats feature a rich chocolate batter made with pantry staples like cocoa powder, white vinegar, and vanilla extract, crowned with a tangy, cream cheese center studded with mini chocolate chips. Perfectly portioned into a 12-cup muffin tin, these cupcakes bake up with a beautiful two-tone effect, as the cheesecake filling gently sinks into the batter, creating a luscious surprise in every bite. Ready in under an hour with minimal effort, these cupcakes are a show-stopping dessert for gatherings, celebrations, or just when you’re craving a sweet treat. Whether served at room temperature or slightly chilled, they’re guaranteed to be a crowd-pleaser! Keywords: Self-Filled Cupcakes recipe, chocolate cheesecake cupcakes, easy cupcake recipe, decadent desserts, stuffed cupcakes.
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Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Water
- 0.5 cup Vegetable oil
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese
- 1 large Egg
- 0.33 cup Powdered sugar
- 1.5 cups Mini chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
Step 3
Add the water, vegetable oil, vinegar, and vanilla extract to the dry mixture. Stir until the batter is smooth and well combined. Set aside.
Step 4
In another bowl, beat the cream cheese until smooth, about 1-2 minutes. Add the egg and powdered sugar, and continue beating until creamy.
Step 5
Gently fold in the mini chocolate chips into the cream cheese mixture. This will be your filling.
Step 6
Fill each liner in the muffin tin about halfway with the cupcake batter.
Step 7
Spoon 1 tablespoon of the cream cheese mixture into the center of each cupcake. The filling will sink slightly into the batter as it bakes.
Step 8
Bake for 23-25 minutes, or until the tops of the cupcakes are set and spring back lightly when touched.
Step 9
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Serve and enjoy! These cupcakes are delicious at room temperature or chilled.
Nutrition Facts
| Serving size | (1227.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4010.1 |
| Total Fat 228.6g | 0% |
| Saturated Fat 85.8g | 0% |
| Polyunsaturated Fat 72.6g | |
| Cholesterol 448.6mg | 0% |
| Sodium 3276.1mg | 0% |
| Total Carbohydrate 486.4g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 316.1g | |
| Protein 51.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 396.6mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 887.6mg | 0% |
Source of Calories