These cupcakes may appear daunting, but they really aren’t. They are pretty easy and a huge crowd-pleaser for kids and adults alike. The recipe makes 24, but you can easily halve it if you don’t have a crowd and you think that throwing back 24 of these bad boys by yourself on a Friday night after a bad week/break-up/dye job may be just a little excessive!
- 3 cups all-purpose (plain) flour
- 2 1/3 cups sugar
- ½ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 2 tablespoons cider vinegar
- 2 teaspoons vanilla extract
- 8 oz (225g) cream cheese, softened
- 1 egg
- 8 oz (225g) semisweet chocolate chips
- Cream Cheese Frosting, recipe below
Preheat the oven to 350 degrees F (180 degrees C) and place paper liners in muffin tins.
In a mixing bowl or an electric mixer, combine the flour, 2 cups of the sugar, cocoa, salt and baking soda. Pour 2 cups of water, the oil, vinegar and vanilla into a second bowl. Slowly add the wet ingredients into the dry while mixing. Continue to mix until the batter is smooth – a couple of minutes. Pour into the prepared muffin cups, filling them three quarters of the way.
Put the cream cheese and remaining 1/3 cup of sugar into a mixing bowl and whip until smooth. Add the egg and whip until the mixture is light, then fold in the chocolate chips. Drop 1 tablespoon of the cream cheese mixture into the center of each cupcake. Bake the cupcakes in the top half of the oven until the cake springs when touched, about 20 minutes. Let cool in the tin. Once they are cool frost/ice with the cream cheese frosting using either a piping bag with a star tip, or a butter knife for a more homemade look.
Cream Cheese Frosting
- 1 lb (450g) cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups confectioners’ (icing) sugar
- 1 teaspoon vanilla extract
Put the cream cheese and butter into the bowl of an electric mixer and beat until well combined. Add the sugar 1 cup at t time, beating after each addition. Add the vanilla extract and beat 1 minute longer. The frosting can be made up to 3 days in advance and stored, covered, in the fridge. Let it soften before using.