|Total Time||30 minutes|
Culinate editor’s note: This children’s classic is very easy to make, and its tangy filling renders frosting unnecessary.
Moist, dark chocolate cupcakes with a heart of cream cheese and chocolate chips.
|8||oz. cream cheese, softened|
|1||cup semisweet chocolate chips|
|1½||cups all-purpose flour|
|¼||cup unsweetened non-alkalized baking cocoa|
|1||tsp. baking soda|
|⅓||cup vegetable oil, such as canola|
|1||Tbsp. white vinegar|
|1||tsp. vanilla extract|
Culinate editor’s note: For vegan chocolate cupcakes, simply leave out the filling and bake the cake batter alone; dust the baked cupcakes with powdered sugar, or top with Vegan Chocolate Ganache Frosting or Vegan Fluffy Buttercream Frosting.
Related post: Children’s cupcakes
This content is from the book The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role