Prep 10 mins
Cook 24 mins
From the Nestle recipes, these are the creamiest and chocolatiest cupcakes you will ever have.
Cream cheese filling
- 2 (3 ounce) packages cream cheese, softened (or low fat)
- 1⁄4 cup sugar
- 1 egg
- 1⁄8 teaspoon salt
- 1⁄2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1⁄2 cup tollhouse chocolate chips
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar (or splenda sweetener)
- 1⁄3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup water
- confectioners' sugar, to sprinkle on top
- Filling: In a medium bowl combine cream cheese, sugar, egg and salt; beat until creamy.
- Stir in the 1/2 cup of chocolate chips and then set aside.
- Cake: Preheat oven to 350°F.
- Melt over hot water (not boiling) water the remaining 1/2 cup of chocolate chips and stir until smooth.
- Remove from heat and set aside.
- In a small bowl combine the flour, baking soda, and salt and set aside.
- In a large bowl combine the sugar, vegetable oil, egg, and vanilla; beat well.
- Stir in melted morsels.
- Gradually beat in the flour mixture from the small bowl with water.
- Spoon 1/2 of the batter into 16 cupcake foils. Spoon a tablespoon of filling over the chocolate batter. Spoon the remaining batter on top.
- Bake at 350°F for 23-25 minutes.
These were stunning & very well received. Fairly easy to make - the taste was worth the bit of fiddling required. I cut up about 6 strawberries & put in with the filling. Next time I'll take the previous reviewer's suggestion to only make 12 cupcakes. Thanks Johnna for sharing this lovely recipe.
These are really good. Moist, and flavorful, without being sickly sweet like many cupcakes I've tasted. I used 8 oz. of cream cheese, since that was the size of the package, and I used the Nestle mini-morsels since they were on hand and worked well here. Otherwise, I followed the recipe exactly, except for the end...instead of the confectioner's sugar, I pressed fresh rasberries that I happened to have on top of the cupcakes while they were still warm so that they would stay...oh, and I made 12 total instead of 16...I have to say that the rasberries really made these pop! These are interestingly different and I recommend trying this recipe.