Chocolate Cream Cheese Cupcakes: my mother’s favorite go-to recipe for get-togethers. Whenever she was involved in a ladies’ gathering or church functions, many asked for these cupcakes. For years, she refused to share the recipe with anyone. They were “her special secret.”
My beautiful mother passed away a couple months ago after a short battle with cancer. But she did not leave any of us empty-handed. Shortly after the last of us flew the nest, she put together a spiral bound cookbook for each of us with all of her favorite recipes. The first thing I checked when receiving this precious collection, was if she put the Chocolate Cream Cheese Cupcake recipe in there…and sure enough! There it was. The secret was out.
During these many years of my adulthood, I have passed on the tradition of making these cupcakes for friends and family and any gathering I go to. Everyone loves them and they are highly requested. Today I’m going to share with you this recipe, which has been tried and true! It is the first time I’ve made them since my mother’s passing, so I’m publishing this recipe in honor of her.
Chocolate Cream Cheese Cupcakes
Prep 15 minutes ∙ Cook 20 minutes ∙ Makes 24 cupcakes ∙ Difficulty Medium ∙ Source June McCoy
- Cream Cheese Mixture:
- 1 (8 ounce) package cream cheese, softened
- 1 egg, slightly beaten
- 1/3 cup sugar
- 1 pinch salt
- 1 (6 ounce) package chocolate chips
- 1 cup sugar
- 1 1/2 cups flour
- 1/4 cup cocoa, heaping
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1/2 cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- In a small bowl, combine first four ingredients.
- Add chocolate chips and set aside.
- Mix remaining ingredients well.
- Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
- Drop a large spoonful of cheese mixture on top.
- Bake at 350 for 20 to 25 minutes.