Joey's Mini Cupcakes recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
⅛ teaspoon salt
16 ounces miniature chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
2 tablespoons white sugar, or as needed

Nutrition Info

129 calories
carbohydrate: 17.6 g
cholesterol: 9.8 mg
fat: 6.8 g
fiber: 0.9 g
protein: 1.5 g
saturatedFat: 3.2 g
servingSize: -
sodium: 79.8 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.

  2. Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth, fold in chocolate chips.

  3. Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter, top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.

  4. Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.

Recipe Yield

44 cupcakes

Recipe Note

My husband loves to bake these every year. He often adds mint chocolate chips for the holidays.

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