These were for a birthday potluck. It was a last minute thing that I agreed to. So I starting running through some recipes to see if there is something I could make with ingredients I already had at home. These were perfect. I pinned them forever ago. The best part was I could make them the day of and all I needed to buy was some cream cheese. Done and done.
The recipe is from Annie’s Eat’s blog. I was able to make about 16 cupcakes and they were all gone before the day was halfway over. These cupcakes are not overly sweet since it calls for bittersweet chocolate which is why I think they went over so well. Annie used vegetable oil instead of coconut but I am a creature of habit and never miss an opportunity to use coconut oil.
- 8 oz cream cheese (1 package)
- 1/3 cup granulated sugar
- 1 large egg
- 2 oz bittersweet chocolate, coarsely chopped
- 1 ½ cups all-purpose flour
- 1 cup light brown sugar
- 5 TBS unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup water
- 1/3 cup coconut oil
- 1 TBS cider vinegar
- 1 tsp vanilla extract
Preheat oven to 350F and have a lined cupcake tray prepared. In a standard mixer, beat the cream cheese, egg and sugar until smooth. Add the chocolate bits until just combined. Set aside.
In a large bowl, mix the dry ingredients: flour, brown sugar, salt, cocoa powder, and baking soda. In a separate bowl, combine the coconut oil, cider vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring just until smooth.
Spoon a few tablespoons of batter into the liners about 1/3 full. Top the cupcakes off with a couple tablespoons of filling ontop. These cupcakes do rise a bit so be careful not to have the cupcakes filled to the top. Bake for 25 minutes, or until the tops are slightly golden brown. Allow cupcakes to cool and enjoy!