Today is my birthday. I’m officially in my mid-twenties. It’s my quarter century, y’all.
So as conceited as it may be, I baked myself cupcakes and decided to gift y’all with them.
And these aren’t just any regular cupcakes. These are my favorite cupcakes in the entire world. Yes, this is a contender to my favorite flavor, red velvet. You know what that means. These are THAT good.
I mean, just look at them. They’re oozing with chocolate and cream cheese. They’re so super moist on the inside too. So sinful. And so appropriate for a birthday celebration.
Did you know me and N*SYNC hottie, JT, share the same bday? Yup. I’m super-duper cool. OH, and guess who else? Give up? JULIE from The Little Kitchen and I not only share the same names, we share the SAME FREAKING BIRTHDAY too (oh, and we’re both Asian — coincidence??) !! Yeah, this revelation had us thinking “are we in the twilight zone?” So, go tweet at her & wish her a happy freaking birthday! Happy birthday Julie!!
I had these cupcakes years ago, in high school, and I told myself I was going to make them. I got the recipe from my friend and it was forever lost in my inbox. Then Saturday evening rolled around and I suddenly thought of these cupcakes. I had all the ingredients so I woke up early Sunday morning and baked my little heart out. These cupcakes make me so happy :) they’re so decadent and perfect. Want to know my birthday wish? For you to go make these :)
Chocolate Cream Cheese Cupcakes
Yield: 2 dozen cupcakes
For the filling:
8 oz. cream cheese, softened
1/3 cup granulated sugar
Pinch of salt
1 cup mini semisweet chocolate chips
For the cupcakes:
3 cups all purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups of water
2/3 cups vegetable oil
2 tbsp. white vinegar
2 tsp. vanilla extract
- Preheat oven to 350 degrees. Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
- In the mixing bowl of a stand mixer, beat together the ingredients for the filling (except the chocolate chips) until light and fluffy. Gently fold in the chocolate chips. Set aside.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the middle of the dry ingredients and add in the water, oil, vinegar, and vanilla extract. With a whisk or wooden spoon, mix together the dry with the wet ingredients until well combined.
- Fill muffin cups with 2/3 full of batter then spool 1 level tbsp. of filling into the center of each cupcake. Repeat until all batter and filling have been used up.
- Bake 20-25 minutes or until cake portion comes out clean with a toothpick. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
- Store in airtight container.
Julie’s notes: I baked mine for only 20 minutes because I wanted them to be moist on the inside. They continue cooking even after you pull them out of the oven so that’s why I pulled them out at 20 minutes. You also should try to use mini chocolate chips instead of the regular large ones. They work better :)
All images and content are © Table for Two. Please do not republish anything without prior consent. If you want to share this recipe, please REWRITE the directions in your own words, use your own photos, and link back to this post to provide proper credit. Please feel free to contact me with any questions regarding this.