Chocolate Cream Cheese Cupcakes

""I got the recipe for these moist, filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistible." Submitted to Taste of Home by Vivian Morris"
 
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Ready In:
55mins
Ingredients:
17
Yields:
20 cupcakes
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ingredients

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directions

  • For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 t. salt until combined. Fold in chocolate chips; set aside.
  • In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil, and vinegar; stir into dry ingredients just until moistened.
  • Fill paper lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350 for 24-26 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

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