Chocolate Chip Cream-Filled Mini Cupcakes

Experience the rich, chocolatey goodness of Chocolate Chip Cream-Filled Mini Cupcakes, perfect for any celebration! These vegetarian treats feature a moist chocolate base with a creamy, chocolate chip-studded filling that will satisfy your sweet tooth. With potential allergens including dairy, eggs, and gluten, these American-style cupcakes are a crowd-pleaser.

Versatile and fun, they make an excellent addition to parties, potlucks, or as a delightful dessert after dinner. Packed with flavor, these mini cupcakes are not only delicious but also easy to prepare.

Find this recipe and more in your EasyChef Pro cookbook, where you can create a convenient shopping list for the lowest cost per serving. Get ready to impress your guests with these scrumptious mini cupcakes!

Recipe Collection: Dessert

Serving Size: 44

Cooking Time: 60 minutes

Overview

Joey's Mini Cupcakes are a delightful treat perfect for any occasion. These cupcakes feature a rich chocolate base with a creamy, chocolate chip-studded filling. They're easy to make and sure to impress at any gathering.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• Filling:
• 1 Package (8 oz) cream cheese, softened
• 0.5 Cups white sugar
• 1 Whole egg
• 0.125 Teaspoon (tsp) salt
• 16 Ounces (oz) miniature chocolate chips
• Cupcakes:
• 1.5 Cups all-purpose flour, sifted
• 1 Cup white sugar
• 0.25 Cups unsweetened cocoa powder, sifted
• 1 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) salt
• 1 Cup water
• 0.33 Cup vegetable oil
• 1 Tablespoon (tbsp) vinegar
• 1 Teaspoon (tsp) vanilla extract
• 2 Tablespoons (tbsp) white sugar

Preparation Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.
2. In a bowl, beat together the cream cheese, 0.5 cup of sugar, egg, and 0.125 teaspoon of salt until the filling is smooth. Fold in the miniature chocolate chips.
3. In another bowl, sift together the flour, 1 cup of sugar, cocoa powder, baking soda, and 0.5 teaspoon salt.
4. Beat the water, vegetable oil, vinegar, and vanilla extract into the flour mixture until the batter is evenly mixed.
5. Fill each muffin cup 1/3 full with the batter. Top each with about 1 teaspoon of the cream cheese filling. Sprinkle the cupcakes with the remaining 2 tablespoons of sugar.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the sides of a cupcake comes out clean.

Enjoy your delicious Joey's Mini Cupcakes!