Ingredients

The following ingredients have 20 Servings
  • 8 ounces cream cheese (softened)
  • 1 egg
  • 1/3 cup sugar
  • 1 pinch salt
  • 10 ounces mini chocolate chips (divided)
  • 1 cup sugar
  • 1 & 1/2 cups flour
  • 1/4 cup cocoa (I used special dark)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1/2 cup butter (1 stick, softened)
  • 8 ounces cream cheese (softened)
  • 3 cups powdered sugar
  • dash salt (optional)
  • 1/4 teaspoon coconut extract (optional)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 teaspoon shortening

Instruction

  • Preheat your oven to 350 degrees F.
  • Start by making the filling. In a stand mixer or large bowl, beat together cream cheese, 1 egg, 1/3 cup sugar, and a pinch of salt. Fold in 6 ounces of the mini chocolate chips. (A little more than half the bag, no need to measure). Scrape the mixture into another bowl.
  • Add 1 cup sugar, flour, cocoa, baking soda, and salt to the empty bowl (no need to wash). Whisk to combine. Then add the water, oil, sour cream, vinegar, and vanilla.
  • Beat until combined, then fold in the remaining 4 ounces of mini chocolate chips.
  • Line about 20 cupcake tins with paper liners. Fill each one about halfway with the cupcake batter.
  • Top the center each cupcake with 1 tablespoon of the cream cheese mixture. It's okay if it sinks down a bit.
  • Bake at 350 for about 19-23 minutes, or until a toothpick inserted into the cake part comes out clean. If you see any golden spots on the cheesecake filling, take it out right away.
  • Let cool on a wire rack.
  • To make the frosting, beat together the butter and cream cheese. Add the sugar, salt, and coconut extract, if you're using it. Beat well.
  • Pipe or spread the frosting on top of the cupcakes when they are cool.
  • If you want to make chocolate curls, add the chocolate chips and shortening to a small bowl. Microwave until the shortening is melted, then stir together until combined. Pour the mixture onto an upside-down baking sheet and spread thin with a spatula.
  • Place the pan in the freezer for 4-5 minutes, then use a metal spatula to scrape the chocolate off the pan. Sprinkle on top of the cupcakes and serve.