Decadent Chocolate Cream-Filled Cupcakes
Inspired by my beloved grandmother Lorraine Stromgren, who cherished the timeless recipes aired by WCCO Radio's Joyce Lamont, these Decadent Chocolate Cream-Filled Cupcakes embody the nostalgia of home-baked goodness. Each delicate cupcake is crafted with love, featuring a rich chocolate exterior that encapsulates a luscious cream cheese filling. Ideal for celebrations, afternoon teas, or simply indulging your sweet tooth, these cupcakes promise a delightful balance of flavors and textures, creating cherished moments with every bite. Relive the joy and warmth of gathering around the radio with this treasured family recipe that has stood the test of time.
36
Servings
N/A
Calories
14
Ingredients
Ingredients
All-purpose flour
3 cups (Sifted)
Granulated sugar
2 cups
Cocoa powder
1/3 cup (Sifted)
Baking soda
2 teaspoons
Salt
1 1/2 teaspoons
Water
2 cups (Room temperature)
Vegetable oil
2/3 cup
Vinegar
2 tablespoons (White or apple cider)
Vanilla extract
2 teaspoons
Cream cheese
8 ounces (Softened)
Egg
1 (Large)
Granulated sugar
1/3 cup
Salt
1/4 teaspoon
Semisweet chocolate pieces
6 ounces
Instructions
1
Preheat your oven to 350°F (175°C) and line muffin tins with paper cupcake liners to prepare for 36 cupcakes.
2
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3
Gradually stir in the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. The mixture will be quite thin, which is normal.
4
Scoop the batter into the prepared muffin tins, filling each cup halfway. This will allow room for the cream filling and ensure proper rising.
5
Prepare the cream filling by mixing the softened cream cheese and egg in a separate bowl until smooth and creamy.
6
Add the sugar, salt, and semisweet chocolate pieces to the cream cheese mixture, stirring until well blended.
7
Using a teaspoon, drop one scoop of the cream filling onto the center of each cupcake batter-filled cup.
8
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the cupcake comes out clean (not touching the cream filling).
9
Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
10
Enjoy these delightful treats as a special dessert or a sweet surprise for family and friends!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who is the inspiration behind this cupcake recipe?
The recipe was inspired by Lorraine Stromgren, who loved the recipes shared by WCCO Radio's Joyce Lamont.
How many cupcakes does this recipe yield?
This recipe makes 36 decadent chocolate cream-filled cupcakes.
What is the required oven temperature for baking these cupcakes?
The oven should be preheated to 350°F (175°C).
What are the main components of the cupcake filling?
The filling consists of softened cream cheese, an egg, sugar, a pinch of salt, and semisweet chocolate pieces.
Is it normal for the cupcake batter to be thin?
Yes, once you stir in the liquid ingredients, the mixture will be quite thin, which is normal for this recipe.
How much should I fill each cupcake liner with batter?
Fill each cupcake cup halfway with batter to leave room for the filling and rising.
How do I add the cream filling to the batter?
Using a teaspoon, drop one scoop of the cream filling onto the center of each batter-filled cup.
How long do the cupcakes need to bake?
Bake the cupcakes for 30 to 35 minutes.
How do I check if the cupcakes are done?
Insert a toothpick into the cupcake; it should come out clean, making sure not to touch the cream filling.
What type of vinegar can be used in this recipe?
You can use either white vinegar or apple cider vinegar.
What type of chocolate is used in the filling?
The recipe calls for 6 ounces of semisweet chocolate pieces.
Should the dry ingredients be sifted?
Yes, it is recommended to sift the flour and cocoa powder for a smooth batter.
How much cream cheese is required?
You will need 8 ounces of softened cream cheese.
What is the recommended temperature for the water in the batter?
The recipe suggests using 2 cups of room temperature water.
How much cocoa powder is used in the recipe?
The recipe uses 1/3 cup of sifted cocoa powder.
What type of oil is best for these cupcakes?
The recipe calls for 2/3 cup of vegetable oil.
How many eggs are needed for the entire recipe?
Only one large egg is needed, which is used specifically for the cream filling.
How much sugar goes into the batter versus the filling?
There are 2 cups of sugar in the batter and 1/3 cup of sugar in the cream cheese filling.
What is the cooling process for these cupcakes?
Allow them to cool in the pan for a few minutes before moving them to a wire rack to cool completely.
How much flour is required?
The recipe requires 3 cups of sifted all-purpose flour.
What leavening agent is used?
2 teaspoons of baking soda are used as the leavening agent.
How much vanilla extract is included?
The recipe calls for 2 teaspoons of vanilla extract.
Are these cupcakes suitable for special occasions?
Yes, they are ideal for celebrations, afternoon teas, or as a sweet surprise for friends.
What is the texture of the finished cupcake?
They feature a rich chocolate exterior with a luscious, creamy center.
Should the cream cheese be at room temperature?
Yes, the cream cheese should be softened to ensure the filling is smooth and creamy.
How much salt is used in the batter?
The batter requires 1 1/2 teaspoons of salt.
What radio station is associated with this recipe's history?
The recipe is tied to WCCO Radio and personality Joyce Lamont.
Do I need to grease the muffin tins?
The instructions recommend lining the muffin tins with paper cupcake liners instead of greasing them.
Is there salt in the filling?
Yes, the filling includes 1/4 teaspoon of salt.
What is the flavor balance of these cupcakes?
These cupcakes offer a delightful balance of chocolate and tangy-sweet cream cheese textures.