Creamy Chocolate Cupcakes

A chocolate cupcake with a creamy filling, what’s not to love! This recipe is super simple also. Feel free to replace the chocolate chips in the filling with another of your favorite flavored chip, and any nut you have on hand or prefer is perfect to use. Enjoy!

Cupcake batter:

1 1/2 C. all-purpose flour (I use Einkorn flour)
1 C. sugar
1/4 C. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
3/4 C. water
1/3 C. choice of cooking oil (I use avocado)
1 Tbsp. vinegar
1 tsp. vanilla extract


1 8 oz. cream cheese, softened
1/3 C. sugar
1 egg, lightly beaten
1/8 tsp. salt
6 oz. semisweet chocolate chips
1 C. chopped walnuts

In a large mixing bowl, combine the first five ingredients. Add eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups.

For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in the chocolate chips. Drop by tablespoons into center of each cupcake. Sprinkle with nuts.

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Yields: 1 1/2 dozen

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