Those that read me regularly know that I make it a point to watch my diet during the week with wiser food choices. However, weekends are for indulgences to keep the sanity intact and reward ourselves with a treat. My family doctor was the one that made this suggestion of eating this way in order to keep healthy and staying on track. After you bake this recipe for my Cream-Filled Chocolate Cupcakes, prepare yourself for the dark deliciousness that I have for you with these moist mini cakes.
Smell that tempting aroma of chocolate as it rises to greet your nostrils once these Cream-Filled Chocolate Cupcakes start to bake. As you bring that cupcake closer and take your first bite of that rich creamy filling of neufchatel or cream cheese, your tastebuds cheer with happiness and then go into overdrive once they discover the semi-sweet chocolate chips inside that smoothness. This is a special cupcake that needs to be savored and eaten slowly to fully appreciate those incredible ingredients for maximum enjoyment.
If you worry about the temptation of overeating too many of these sinful goodies, I hear you. Invite some friends or family over to share these Cream-Filled Chocolate Cupcakes with or wrap carefully and store some in your freezer. This way you are safe and now ready to be pampered with the ultimate chocolate cupcake!
You can use either two cups of cooled, brewed coffee or water for the cupcake batter. Though both work nicely, I think the coffee version gives added flavor to the chocolate so that is my first choice. I just thought to mention this point for those readers that hate coffee and would not have that in the house.
Sometime, I do hope when you need your next chocolate fix that you will make my Cream-Filled Chocolate Cupcakes recipe.
My Cream-Filled Chocolate Cupcakes
3 cups of flour
2 cups of sugar
2/3 cup of unsweetened cocoa
2 teaspoons of vanilla extract
2 teaspoons of baking soda
3/4 teaspoon of salt
2 cups of cooled brewed coffee or water
2/3 cup of canola oil
2 tablespoons of white vinegar
1 package (8-oz.) of neufchatel or cream cheese
1/3 cup of sugar
1/8 teaspoon of salt
1 cup of semi-sweet chocolate chips
To Make the Cream Filling:
Combine filling ingredients except for the chocolate chips and beat well with your electric mixer until creamy and smooth. Stir in the chips last.
To Make the Cupcake Batter:
Prepare your filling first and pre-heat your oven to 350-degrees.
Next, sift together in a large mixing bowl the flour, soda, sugar, cocoa, and salt.
Add the cooled coffee or water, oil, vinegar, and vanilla to your dry ingredients. Using your electric mixture, beat slowly until everything is well combined.
Line or well grease your muffin pans and then fill each with 2/3 full of batter.
Put one level tablespoon of filling into the center of each cupcake. You should get about two and one half dozen normal size cupcakes.
Bake about 20-25 minutes or until a toothpick inserted comes out clean.