Equipment
- 1 Oven
- 1 Mixing Bowl
Ingredients
Batter
- 3/2 cups All-purpose flour
- 1 cup + 1 Tbsp Sugar
- 1/3 cip Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Cold water
- 1/4 cup Vegetable oil
- 1 Tbsp White vinegar
- 3/2 tsp Vanilla extract
Filling
- 1/2 cup Cream cheese at room temperature
- 2 Tbsp Sugar
- 2 tsp Whole milk
- 1/2 cup Guittard 46% Semisweet Dark Chocolate Baking Chips
Instructions
Batter
- Preheat the oven to 350°F [180°C]. Line twelve cupcake cups with paper liners.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
- Make a well in the center of the flour mixture and pour the water, vegetable oil, vinegar, and vanilla into the well.
- Whisk until blended; the batter will still be lumpy.
Filling
- In a medium bowl, with a hand mixer, beat together the cream cheese and sugar until smooth. Add the milk and beat until combined. Stir in the chocolate chips.
- Divide the batter among the twelve prepared cupcake cups.
- Add 1 Tbsp of the filling to the center of each cupcake.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the chocolate cake portion comes out clean.
- Remove the cupcakes from the pan and cool on a wire rack. Store in an airtight container at room temperature for up to 1 week.