These remarkable tasting cupcakes come from the Finest Recipes (1995 addition) cookbook from First Baptist Church Huntsville, AL.
I’m calling these my John 7:24 cupcakes – Don’t judge by appearance….
If you judge these by appearance you will be missing out. These are pure yumminess at its best.
These cupcakes are the not so hot girl you should have asked to prom. You know, the one with inner beauty.
It’s a deep chocolate cupcake with a cream cheese middle. The cream cheese middle is filled with chocolate chips and nuts. All these put together complement each other in a glorious way.
Prep time is 20-25 minutes and it makes 20 -22 cupcakes. These freeze really well.
These would be great to serve at movie night (I actually did and they won an Oscar), pizza night, a picnic or any type of pot luck.
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Cream Cheese Mixture:
- 8oz. cream cheese
- 1 unbeaten egg
- 1/2 cup sugar
- 1/8 tsp salt
- 6oz. chocolate chips
- 1.5 cups sifted cake flour
- 1 cup pecans or walnuts
- 1 cup sugar
- 1/4 cup cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup water
- 1 tsp. vanilla
- 1/3 cup cooking oil
- 1 Tbsp vinegar
Preheat oven to 350.
Make the cupcake mixture by combining, in a mixer or by hand, the flour, sugar, cocoa, soda, salt, water, vanilla, cooking oil and vinegar.
I put the nuts in last or even wait until I put the cupcake mixture in the liners to add them.
Make the cream cheese mixture by combining, with a mixer, the cream cheese, egg, sugar, salt and chocolate chips.
Fill cupcake liners 1/3 full of the cupcake mixture. This is where I add my nuts to each liner individually. This makes sure the nuts are dispersed evenly between the cupcakes.
Then add a heaping teaspoon of the cream cheese mixture to each cupcake. Just plop it in the middle.
Bake at 350 for 30 to 35 minutes
I start checking them at the 25 minute mark.
Make sure they are firm in the middle before removing from oven.
The minute I see any sign of yellow or brown in the cream cheese mixture, they come out.
You can substitute 1 tablespoon of vinegar and 1 teaspoon of baking soda for 1 egg. This works well in cupcakes, cakes and quick breads.
After making these two times, I discovered these look better in plain cupcake liners.