Surprise Cupcakes

Surprise Cupcakes

Yield: 24 - 30 cupcakes

These little yummies are so fun to eat. The chocolate cake is moist and deep and the creamy center is a happy surprise. I usually do not frost them, but they aren't very pretty, so if I am taking them somewhere I will dip them in a quick shiny ganache. They are quite delicious.


  • Cake:
  • 3 Cups Flour
  • 2 Cups Sugar
  • 1/2 Cup Cocoa
  • 1 tsp. Salt
  • 2 tsp. Soda
  • 2/3 Cup Oil
  • 2 Tbsp. Vinegar
  • 2 Cups Water
  • Filling:
  • 8 oz. Cream Cheese, room temperature
  • 1/2 Cup Sugar
  • 1/2 tsp. Salt
  • 6 oz. semisweet Mini Chocolate Chips
  • 1/2 Cup Nuts, chopped finely
  • Frosting (optional):
  • 1/2 Cup Heavy Cream
  • 8 oz. semisweet Chocolate Chips
  • 1/2 tsp. Espresso Powder


  1. Preheat oven to 350 degrees.
  2. Cakes: Stir together dry ingredients. In another bowl whisk together the wet ingredients. Add to dry and stir just until well combined.
  3. Filling: Beat cream cheese, sugar and salt until smooth. Stir in chips and nuts.
  4. Line cupcake tin with paper liners. Fill cupcake pans 2/3 full. Drop in 1 Tablespoon of filling.
  5. Bake for 25 minutes.
  6. Frosting: Place chocolate chips and espresso powder in glass bowl. Heat cream til bubbles form around edges, do not boil. Pour over chocolate and stir until well combined.
  7. Dip tops of cupcakes into frosting. Do not refrigerate.