Recipe: Chocolate and Cream Cheese Cupcakes

I brought some cupcakes in to work last week and I thought I’d share the recipe here. Thinking over what I should bring, I was looking for something more substantial than a cookie, but still hand-held (for the sake of easier office eating). I soon narrowed it down to cupcakes and I looked through the cupcakes section of AllRecipes to see if anything caught my eye — and the Chocolate & Cream Cheese cupcakes sounded pretty good.

So, I bought some cream cheese and cocoa over the weekend and made the cupcakes later that week. I made them with Splenda and I’m pleased with how they turned out. And, other than the flour and chocolate chips, the cupcakes were relatively low carb (well, by cupcake standards, anyway). There’s also a photo of the cupcakes at the RD2 blog. Anyhow, on to the recipe:

Black Bottom Cupcakes I

Prep Time: approx. 30 Minutes
Cook Time: approx. 30 Minutes
Ready in: approx. 1 Hour
Makes 2 dozen cupcakes (24 servings)

  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1/3 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips [regular-sized chips worked fine for me]
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar [or Splenda]
  • 1/4 cup unsweetened cocoa powder [I upped this to a heaping 1/3 cup, as recommended in the reviews]
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water [I used a cup of milk instead, as recommended in the reviews]
  • 1/3 cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350° F (175° C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray. [I both lined and sprayed, just to be sure.]

  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

  4. Bake in preheated oven for 25 to 30 minutes [I only baked mine for about 20 minutes, as recommended in the reviews].

The only change I might make would be to make extra cream cheese topping next time, as I almost didn't have enough for all of the cupcakes. But, other than that, I think I’d make these again sometime.

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